Quick-rinse rice in colander then let drain. Toast rice in pan with butter and cardamom pods for 3-5 minutes. Rice should have a spicy, nutty aroma. Remove cardamom pods.
In a large saucepan, bring rice, water, and salt to a boil then immediately reduce heat. Simmer for 12-15 minutes, or when water has been completely absorbed. Next, add heavy cream, sugar, five spice powder, and ground cardamom. Cook on low for 45 -50 minutes, stirring frequently. The rice will be extremely soft and will begin to form a porridge-like consistency.
Heat oven to 400. Place pitted and quartered plums on lined baking sheet. Sprinkle with cinnamon (optional). Roast for 20 minutes, or until plums are slightly browned with sticky skin. Peel, pith, and segment mandarin oranges,
Toss plums and oranges into pudding mixture. Let cool slightly and garnish with addtional cardamon pods if desired.