Rice pudding is popular the world over loved equally by kids and adults. In India all birthdays and other auspicious occasions are always celebrated with comforting home cooked Rice Pudding. There are different short grain rice that are used specially for the purpose. In the UK some of these short grain rice is now widely available but I have used Brown Basmati rice here but this dish can be made with any rice that you have in your cupboard (just adjust cooking time, white rice should take a bit less time to cook). I had a bag of Brown Basmati rice in my store cupboard for a while (have not grown to like the taste to be had with regular food) and decided to make this version of the rice pudding after watching something similar on TV while I was in India during February. I have to say that the brown rice here adds a bit of nutty flavour and the sweetness from the milk and the flavours of the coconut and cardamom all works well together.

Ingredients
Brown Basmati Rice 1 cup
Milk 2.5 cups
Fresh or Dessicated Coconut 4 tbsp
Brown Sugar 2 tbsp (I use less but feel free to add more if required)
Cardamom powder 2 tsp

Method
Pulse the rice in a food processor to break them up a bit but do not powder them completely. In a heavy bottom pan bring the milk to a boil. Add the rice and stir well. Add the sugar, coconut and the cardamom and stir well. Bring to a boil and simmer gently for about 30 to 40 minutes (less if using white rice) stirring often till the rice is cooked through and all the milk had been absorbed. Serve warm or cold as preferred and Enjoy. You can garnish this dish with Cashew nuts or roasted flakes of coconut but its nice as it is too.