Combine rice and water in a small saucepan and bring to the boil. Reduce heat, stir and cook, covered, for 12 minutes. Cool.

Beat creams and sugar in a bowl until soft peaks form.

Fold rice into cream mixture and stir well. Refrigerate for 30 minutes.

Puree mango flesh in a food processor or blender until smooth.

To serve, divide rice mixture among four to six serving glasses, depending on capacity, and top with mango puree, strawberries and pistachio nuts.