Wash the rice in cold running water and drain well.
Grind the cardamom seeds finely, using a pestle and mortar.
Place the milk and ground cardamom in a heavy-based saucepan. Bring to boiling point then pour in the rice. Cover and cook gently for around 25 minutes.
Meanwhile, pour the water over the grated coconut. Add the brown sugar, vanilla sugar and rehydrated coconut to the saucepan of rice. Cook gently for a further 5 minutes.
Place the coconut rice in small bowls and allow to cool slightly.
Serve warm or well chilled.