Wash the rice thoroughly in several changes of water.
Soak in plenty of water for half an hour. Drain the water.
Place rice, milk and cardamoms in a 12-cup capacity or larger microwave-safe container.
Microwave on high, uncovered, for 12 minutes.
Stir and microwave on medium for 30 minutes, stirring occasionally . Add sugar and mix well.
Distribute the pudding into 4 serving dishes and garnish with raisins and almonds.
Chill for 4 hours before serving.
The recipe is much more convenient than the stove-top method. However, microwave power and time may vary so its better to check the pudding frequently and note down exact time first time for future use.
The container should be big enough to avoiding spilling of milk after it boils.