Rinse rice in enough water to cover and soak overnight.
Place drained rice, sugar and boiling water into the Thermomix bowl and cook 75 min/100°C/Reverse/speed 1. Check for doneness of the rice. It should still be holding a little al dente but be edible.
Drain off the syrup and discard. Return the rice to the Thermomix bowl and add the coconut cream, vanilla and salt. Cook a further 75 min/90°C/Reverse/speed 1.
You want to have a nice sticky consistency with the grains of rice still being visible but soft.
Scoop rice into bowls.
Top with whipped coconut cream. See below.
To whip the coconut cream you should follow the following tips; Chill the cream overnight, don't be tempted to cheat and freeze it for 30 minutes or whatever. You need it a consistent temperature throughout. Chill the bowl you will whip the cream in for at least 30 minutes. Do not use the Thermomix. You heard it here folks. The cream will take at least 3-4 minutes to whip successfully and the Thermomix will heat up in that time. Add vanilla and whip until it is holding soft peaks. Place into the fridge like that and wait a further 30 minutes. It should have the perfect whipped cream texture after all that. I used the Kara brand UHT coconut cream and got perfect results. Other brands may differ with results.
Serve finally with sliced mango aplenty! YUM. You can make all of this in advance and assemble when ready to serve. It is a long process!