Lightly pound green cardamoms and peel off the pods. Empty brownish-black seeds into a medium pot. Discard the pods. Add rice and milk and bring to a gentle boil on medium-low heat. Simmer, stirring gently and regularly, for about one hour and ten minutes. Never scrape the bottom of the pot while stirring, otherwise you may get bits of slightly burned milk in your pudding. As the rice and milk cook, the consistency will become more and more like pudding. If the rice begins to clump or the milk begins to stick to the bottom of the pan, stir more often or turn down the heat slightly. (The milk burns quickly once it sticks and gives the entire pudding a burnt taste.) Remove the pot from the heat and add sugar. Stir well.
To serve, divide rice pudding among individual bowls. Sprinkle almonds over the pudding just before serving.