If using cacao nibs grind them in a spice grinder until they have the texture of fine coffee. Open the can of coconut milk and scoop 1/2 cup of the thick creamed coconut from the top into a bowl. Cover and chill while preparing the rice.

Put the rice and water into a saucepan and bring to the boil. If using the orange/tangerine leaf crush lightly with your hand and add to the pan – or the strip of orange zest. Pour in the remaining coconut milk. Simmer for 10 minutes until the rice is tender.

Stir through the ground cacao or cocoa powder. Cook for a further 5-10 minutes until thickened. Add maple syrup or sugar to desired sweetness – a little bitterness is good as the coconut cream is sweet. Remove from the heat and set aside to cool a little and thicken. Spoon into four bowls and dollop each with Tangerine Cream – recipe follows.