Judging from the variety of methods and ingredients, I think you could have success with many different combinations. I didn't write down what I came up with, but I think I can remember...
While the 1/2 cup of jasmine rice was soaking in warm water, I chopped 1/3 cup almonds.
One recipe called for "dried fruit" and suggested almonds, pistachios, and raisins. I found some currants to go with the almonds. The cardamom was for later on.
The yellow stuff is ghee, which I had brought along on the previous trip and forgotten to take home.
Lucky me, because I wanted it to for sautéeing the almonds and about 1/3 cup currants. If there is any better smell in the culinary world than this, I haven't met it. I cooked the almonds and currants until the almonds were toasty brown.
In the meantime the rice had soaked for half an hour and after draining I added it to a quart of milk. (Some recipes used half coconut milk, and I have made many puddings without dairy, using primarily coconut milk, during church fasts.)
This pot needed frequent stirring over medium-low heat so that the pudding wouldn't stick and burn. After perhaps 15 minutes it had thickened a bit and the rice was tender. That was the signal to add 3 tablespoons of sugar and 1/2 teaspoon of cardamom, along with the ghee mixture.
After a few more minutes of cooking, the pudding was even thicker, and ready to eat. But we waited a while until it had cooled to warm.
It had a good flavor, but we had been looking forward to a more runny pudding. If I make this sort of thing again I think I'll try using 50% more milk.