½ a grated coconut, squeezed out coconut milk and add a pinch of salt
Rinse the rice, then drain and put in a shallow pan. Add water, coconut milk, salt and sugar. Stir well to mix evenly. Put the knotted screw pine leaves over and steam over rapid boiling water for 20-30 minutes. When rice looks translucent, fluff up.
Combine coconut milk and salt in a small bowl and heat over low fire until it comes to a boil. Remove and leave aside to cool. Place the rice on a serving plate and arrange sliced mangoes by the side and drizzle with coconut milk.