Cook the rice in the rice milk and coconut water: boil it and then let it simmer until most of the liquid is absorbed. Let cool and absorb the remaining liquid.
Transfer the rice to a food processor and add the rest of the ingredients. Puree until smooth.
Process all the ingredients in a food processor, until a sticky dough form. Extend the mixture at the bottom of a 8-9 inch/ 20-23 cm pie tin, pressing it well. Spread the rice filling on top.
In a large mixing bowl whip the coconut cream together with the maple syrup, using an electric mixer. When the mixture becomes thick and creamy (in about 2-3 minutes), spread it on top of the filling.
Refrigerate the pie for 6-8 hours or overnight. Before serving sprinkle with a mix of shredded coconut, turmeric and cinnamon.
You can use any kind of plant based milk for this recipe, as long as it is suitable for boiling.
The coconut cream must be refrigerated at the top rack of the fridge for at least 8 hours, before whipping it.
In my experience this pie has the best taste and texture 2-3 days after it is prepared. The reason is that the moisture from the top goes to the bottom and all the flavours blend perfectly together. Initially you might have difficulties to remove the pieces from the pan but this won’t be challenging later when the crust is moistened.