In a large saucepan, stir together the rice, salt and 2 cups water. Boil, then reduce to low, cover and cook for 20 minutes. Stir in the cream, sugar, bourbon, orange zest and juice, and cardamom. Return to a simmer and cook, uncovered and stirring occasionally, until the rice is tender and the mixture is creamy and thick, about 15 minutes. Serve warm, at room temperature or chilled.