Pour the rice into the cold coconut milk and bring to a boil.

Simmer at a low simmer for about 50 minutes, stirring from time to time.

Add sugar if desired. Once cooked, let cool.

Meanwhile, blend the flesh of 2 mangoes. Cut one into small cubes.

Pour the warmed rice into cups and pour the coulis on top. Decorate with the diced mango.

If you find your rice too thick the next day, simply add a little more coconut milk. It will regain its creamy consistency.