Wash the long grain rice and put it in a large saucepan with plenty of water. When the long grain rice is boiling, add the pandan leaf (or essence) and sugar and stir regularly. The long grain rice must cook for about 1 to 1 1/2 hours until it is almost done.
In the meantime, make the sauce. Put the can of coconut milk in a small saucepan and stir well with a whisk. Gently heat until boiling. Add a little salt (not too much!) and thicken a little with potato flour.
Bring the long grain rice to the table in dessert bowls and pour the sauce around the long grain rice. Sprinkle some grated coconut on top if desired.
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