Preheat oven to 350 F.
In a medium pan, pour the coconut milk and ½ cup water and bring to a simmer over medium heat. Add the soaked rice and stir.
Lower the heat, cover and continue to simmer for 20 minutes until the rice is cooked.
When the rice is sticky, add ½ cup of the brown sugar.
Pour mixture into a lightly buttered 8x8-inch pan.
Mix the remaining brown sugar and the coconut cream until smooth and pour over rice.
Bake about 1 hour until topping is dark brown and thick. Allow to cool before serving.