Grate and squeeze out milk from coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for toppings. Dilute the rest of the coconut milk to make 3 1/2 cups.
Boil rice and coconut milk in a pot stirring constantly to prevent burning. When the rice is ready and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When the mixture is cool, add the egg.
Spread the rice mixture in a buttered pan and baked in a preheated 300° F oven for 20 minutes.
Mix together the condensed milk, rich coconut milk, and flour in a saucepan. Cook over low heat. Stir constantly until its thick. Pour the toppings over rice mixture in a dish. Increase oven heat to 350° F, bake until top is brown. Serve.
