Combine the milk, cardamom, sugar and salt in a large saucepan over medium-high heat. Bring to a simmer. Stir in the rice and reduce heat to low. Cook, while stirring, until rice is soft and pudding like, about 50-55 minutes. Stir in the vanilla bean seeds. Carefully remove cardamom pods.
Remove pudding to a bowl. Let cool, then cover and refrigerate for 2 hours.
To serve, spoon into a glass serving cup and layer with the berry sauce.
