- Add riceberry, water and ¼ tsp salt into a saucepan. Bring to a boil, then lower heat and simmer covered for 20 mins, or until rice is cooked but still slightly wet.
- Add in the sugar, remaining salt and 350ml coconut milk, then stir through. Bring to the boil, then lower heat and simmer uncovered, stirring occasionally for 10 mins, or until mixture has thickened to desired consistency.
- Serve warm or cold with remaining coconut milk drizzled over, and topped with mango and toasted coconut flakes.