Rinse the rice under running water until the water runs clear. Drain and set aside.

In a pot large enough to allow expansion, combine the rice, water, pandan leaf, and cardamom (if using). Bring to a boil over medium heat.

Once boiling, reduce the heat to medium–low and cook, uncovered, until the water is nearly fully absorbed and the rice grains are soft and slightly mushy (about 15-20 minutes). Stir occasionally to prevent sticking and lower the heat as the water evaporates.

Pour in the coconut milk and sprinkle in the salt. Stir gently to blend, then cook over low heat for another 10 minutes, stirring occasionally, until the mixture takes on a creamy, porridge-like consistency.

Remove from heat and let rest, covered, for 2-3 minutes. Line a square pan or baking dish with banana leaf or cling film, then transfer the rice mixture and press down firmly and evenly with the back of a spoon. Smooth the surface with a flat spatula.

Allow to cool completely so the kiribath sets into a cake. Once firm, cut into diamond or square shapes and serve with your favorite curry.