Cook the long grain rice in combination with salt and sugar in tap water for 25-30 min. at very low temperature on the stove. Stir the coconut cream into the long-grain rice and leave to cool. Arrange into oblong dumplings with 2 tablespoons and offer on plates. Rinse the fruit, cut into decorative wedges or pieces and arrange around the long-grain rice. Drizzle with syrup and sprinkle with a little brown sugar. Garnish with lime.
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