Pour the 200 grams of water in a saucepan and also add the long-grained rice. Cover the pan with a lid and boil the rice till the water has evaporated.
Meanwhile mix the 900 grams of water with the cane sugar and the salt. Once the water is gone transfer the rice into the blender as well and blend it till smooth.
Then add the cardamom pods and blitz it for a couple of seconds. You don't want it to be smooth, then it's going to be super intens. You only want to lightly crush the cardamom so it can infuse.
Pour it into a bowl and let it infuse overnight in your fridge.
The next day you can pass it through a fine sieve and if needed season it with some lime juice. Then it's ready to be served, do try to serve it as cold as possible.
