In a medium saucepan, combine 1 cup of coconut milk, 1 cup of water, and a pinch of salt and pepper. Bring to a gentle boil over medium heat, stirring occasionally.

Stir in 1 cup of Carolina long-grain rice. Return to a boil, then reduce heat to medium-low. Cover and simmer for about 18 minutes until liquid is absorbed.

Remove from heat and let covered for an additional 5 minutes. Fluff the rice gently with a fork.

Spread the rice evenly across a baking sheet and let cool for about 30 minutes.

Mix in finely chopped scallions.

In a large skillet, heat 2 tablespoons of canola oil over medium-high heat until shimmering.

Add the rice mixture to the skillet, pressing down to form an even layer. Cook undisturbed for about 5 minutes until golden-brown crust forms on the bottom.

Carefully flip the rice using a spatula and cook the other side for an additional 4-5 minutes.

Transfer the rice to a serving dish and garnish with additional scallions.