Wash the rice in a few changes of water, then leave to soak for 10 minutes.
Drain the rice and place in a saucepan with 300 ml (½ pint) water. Bring to the boil and leave to boil for 1 minute. Reduce the heat, cover and leave to simmer for 8–9 minutes, until all the water has been absorbed.
Meanwhile, mix together the coconut milk and sugar. Add the bruised cardamom pods.
Pour the coconut mixture into the rice and slowly bring to the boil, then simmer for 10 minutes, stirring occasionally – do not let it stick. Turn off the heat and leave to stand for 5 minutes.