Soak the rice for 30-60 minutes. Rinse and cook in plenty of water. I use 1:3 ratio for rice and water. Cook until the rice is cooked through but still retains a bite.
Keep aside the cooked rice.
In the meanwhile, combine the jaggery and cardamom with the water in a small saucepan and bring to a boil. Lower the heat and let the mixture simmer for 3-4 minutes.
Add this syrup to the rice and simmer for 5-6 minutes on low heat, stirring continuously. At this point your rice will have the consistency of porridge.
Add 3-4 tbsp of coconut milk to thin out the consistency a bit. Add more if you want it thinner. But remember, this will keep thickening as it cools.
Taste and adjust for sweetness. Top with mango, grilled peaches or any other fruit of your choice. Sprinkle over your favourite nuts and enjoy warm or cold!