In a medium saucepan, combine 1 cup of full-fat, unsweetened coconut milk with 2 teaspoons of salt, 1/4 teaspoon of pepper, and 1 cup of water. Bring to a boil, stirring occasionally.

Once boiling, add the rice. Return to a rolling boil, then reduce heat to low, cover, and simmer gently for 18 minutes.

After 18 minutes, remove from heat and let sit covered for an additional 5 minutes. Fluff the rice with a fork.

Spread the fluffed rice on a baking sheet and cool for about 30 minutes.

In a large mixing bowl, mix the cooled rice with thinly sliced scallions.

In a large skillet, heat 1/4 cup of canola oil over high heat until shimmering.

Press the rice mixture into the skillet and cook undisturbed for 5 minutes until golden brown.

Carefully flip the rice mixture and cook for another 5 minutes until crispy and golden.

Transfer to a serving platter and garnish with additional scallions.