Coconut And Rice Pudding

INGREDIENTS
Tender coconut flesh, roughly chopped 1 cup
Milk 1-1 ½ cups
Brown rice, soaked and coarsely crushed ½ cup
Sugar 2 tsp
Green cardamon powder ¼ tsp
For Garnish
Saffron strands

PROCESS
Bring milk to boil in a pan. Add brown rice and cook on slow flame.
Cook, stirring continuously, till milk reduces to one-third of its original quantity.
Add sugar and mix, partially crushing the rice. Add tender coconut, cardamom powder and mix well.
Serve hot garnish with saffron.