Coconut and Cardamom rice pudding

After making a terrible stodgy risotto last week I put the rice to better use and made a comforting rice pudding.

So easy - put 125g rice in a pan with a 400ml can of coconut milk. Fill the can with whole milk, add to the pan. Simmer for an hour, with 1tsp ground cardamom. Sweeten to taste, I added jaggery but use any dark sugar. You may need to add more milk as it cooks. Top with flaked almonds, coconut slices and dried fruit. Or whatever you have in.