Drain your rice and put in blender

Add yeast and the cardamon powder

Now add in sugar, and the coconut milk

Blend, but not continuously, keep checking until you don't feel coarse grains

The feel of the blended mixture should neither be grainy nor too fine

Once done, pour the contents in a bowl, cover and let double in size

Grease the pan you'll use to cook the rice bread

Once the mixture has doubled, mix a little and pour contents in the pan

On low heat, put your pan on the stove, cover and slow cook, till you see bubbles on top and the sides a little brown

At this point you can either transfer to oven,use top heat only @180deg for 10min,until the top browns, or you can put red hot charcoal on top of the lid and let your cake brown.

When done,brush with melted margarine,let it cool completely in the pan

Use a pallette knife and pass it through the edges to detach cake from the pan

Put the cake on a plate, and cut it to pieces, ready for serving