Method

• 1.
  Wash the rice and soak in plenty of water overnight (see note). Drain rice well, then place in a large saucepan with the pandan leaf and cover with plenty of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer, stirring often to prevent rice from catching on base and replenishing with extra water if needed, for 40 minutes or until rice is very tender (rice must be absolutely tender before adding the sugar). Drain rice, discard the leaf, then return rice to same pan.
• 2.
  Add coconut water and sugar to rice and place over medium-high heat. Bring to a simmer, stirring constantly, until sugar dissolves, then simmer, stirring occasionally, for 10-15 minutes until mixture thickens and looks very soft. Remove pan from heat and stir through 1 tsp fine salt and coconut flesh. Stand for 15 minutes, stirring occasionally.
• 3.
  Meanwhile, for the salted coconut cream, place 3/4 cup (170g) coconut cream in a small saucepan and slowly bring to a simmer over medium heat, stirring occasionally.
• 4.
  Whisk the extra 1/4 cup coconut cream with the rice flour in a small bowl until smooth and combined, then add to cream in pan and whisk constantly for 1 minute or until mixture is thick and very smooth. Remove pan from heat and add the sugar and 1/4 tsp fine salt, whisking until well combined and sugar dissolves. Taste for seasoning and adjust if needed; it should be equally sweet and salty.
• 5.
  To serve, spoon the warm rice into bowls, top with mango, then spoon over the salted coconut cream.