Are you ok with jasmine rice yet? If so, how about coconut rice.
According to my calculations, coconut cream is 6 points for 100ml. So I would use that quantity and add extra water if needed.
I recommend getting the cream, not milk, and a brand with no stabilisers etc (here in Australia Ayam brand is pure), with no bpa in the can if possible.
I use 1 part rice to 2 parts liquid, bring to boil, then lower temp to minimum until cooked, about 15 minutes. The lid should stay on for the entire cooking time. You can add spices at the start of cooking (cinnamon, cardamom, star anise, nutmeg) and any sweetner you want at the end.