In a medium saucepan heat the milk and water over high heat. Once boiling add the vanilla, cardamom, farro and dates. Stir and return to a simmer. Cover, reduce heat to low, and cook for 25 to 30 minutes or until most of the liquid has been absorbed.
Remove the lid, and stir the farro for 3 to 5 minutes. This will release more of the starch and thicken the pudding. Remove from heat and serve.
Store in an airtight container in the refrigerator for up to four days.