Rinse the rice until it runs clear
Place all ingredients except the coconut cream/milk in the pressure cooker. Set for 35 minutes on high/manual.
Once the time is up, let the pressure release manually for 10 minutes
Stir in the coconut cream/milk if using.
If eating warm, serve immediately with mango and coconut flakes or place in the fridge for a few hours to enjoy cold.
Store in the fridge for up to 4 days. The grains get quite firm the longer they are in the fridge, so it tends to be better if eaten sooner rather than later.