Rinse rice well and put in a heavy-based pot with 2 cups of water. Bring to the boil and reduce heat to a gentle simmer. Cover with a lid and cook for 40-45 minutes, stirring often, until the rice is just soft. You may need to add a some water – the consistency should be a little runny. Stir in salt and sugar and keep covered until ready to serve (it's best warm or at room temperature).

In a pan combine the palm sugar, water and lime leaves. Cook for a few minutes until the sugar has dissolved and everything is bubbling away. Stir in the coconut cream and remove from heat (this can be done ahead of time and re-warmed).

To serve Serve the rice drizzled with the coconut caramel and a dollop of fresh coconut cream. It is also delicious with mango or banana and pieces of young coconut.