Bodi kiru (creamy rice soup)

Instructions

1. Rinse the rice in cold water until the water runs clear.
2. Lightly crush the cardamom pods to release their seeds.
3. In a saucepan, bring the water to a boil with the rice and cardamom, then lower the heat.
4. Simmer gently for 20 minutes, stirring regularly, until the rice is very tender.
5. Add the coconut milk, sugar and pinch of salt, then cook for 8 to 10 minutes more, stirring.
6. If the soup is too runny, dissolve the cornstarch in a little cold water and whisk it into the pan; let it thicken for 2 minutes.
7. Remove the cardamom pods and serve lukewarm, topped with coconut shavings if you like.