In a heavy-bottomed medium saucepan, bring the milk to a boil, stirring frequently to prevent a skin from forming.
Reduce the heat to medium and let it cook at a lively simmer for 15 minutes, continuing to stir often.
Stir in the rice and cook for another 30 minutes over medium heat, or until the rice is completely soft.
Stirring frequently is key here to prevent the pudding from sticking or boiling over. Skim off and discard any skin that forms.
Mix in the honey, toasted almonds, raisins, and ground cardamom.
Continue to cook for 5 more minutes, until the pudding has thickened enough to lightly coat the back of a spoon. Remember, it will thicken considerably as it chills.
Remove the saucepan from the heat and stir in the optional rosewater.
Pour the pudding into a large bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
Chill for at least 1 hour or up to 24 hours. To serve, spoon the chilled pudding into individual goblets or small bowls and garnish with extra chopped almonds.
