Rinse the rice, then soak in cold water for at least 3 hours, or up to 12.
Drain the rice. If you have a bamboo rice steamer, use this to steam the rice. Otherwise line a metal steamer or fine sieve with muslin, then add the rice. Place over a saucepan of boiling water, cover and steam for 15 to 25 minutes (time will vary depending on how long you let the rice soak). Check rice for doneness; it should look glossy and be slightly chewy.
Meanwhile, heat the coconut cream in a small pan over low heat. Add the sugar and salt and stir to dissolve, then set aside.
In a heatproof bowl, combine the steamed rice with the coconut mixture. Mix well. Cover and let stand for 15 to 20 minutes for the rice to absorb the cream.
Serve straightaway (this rice does not keep well in the fridge).