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In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occationally, until rice is tender, 15-17 minutes.
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Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamon, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3-5 minutes.
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