Heat a pan and add the rice powder with 1-1.5 cups of water. Stir continuously and add salt when the water starts to bubble.
Set aside the rice powder mixture when the water has dried off.
Roll and gather the mixture out into a dough.
Roll the dough out into a big flat tortilla. Cut the tortilla out into thin pasta shaped “shemai” strips with a sharp knife.
Meanwhile, heat the milk with cardamoms, cinnamon sticks, bay leaves, sugar and coconut. When the milk has thickened a bit, add the pasta styled strips. Stir slowly and cook for a few minutes until the shemai strips swell.