Combine the rice, milk, cream, maple syrup, cardamom, cinnamon, and salt in a heavy bottomed saucepan. Put the pan over medium-high heat, and as soon as it starts to bubble, turn the heat down to a gentle simmer.
Simmer the rice, covered, until it has pretty much absorbed the liquid and is a thick, pudding-y texture -- mine usually takes about 7 to 10 minutes. Top with fruit and more sweetener, if desired. Rice pudding is equally good hot, cold, or at room temperature. So, if you need to take it with you in a cup, or if you need to set it aside while you go dry your hair, go for it. It will be fine.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.