In a medium saucepan, combine 1 cup of Carolina long-grain rice with 1 can of coconut milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and 1 cup of water. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, stir in the rice, then return to a boil before reducing the heat to medium-low. Cover and simmer for about 18 minutes until the liquid is absorbed and the rice is tender.

After cooking, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam. Then, fluff the rice gently with a fork to separate the grains. Spread the fluffy rice out evenly on a large baking sheet to cool completely, which should take about 30 minutes.

Once the rice has cooled, transfer it to a mixing bowl and fold in your chopped scallions.

In a large skillet, heat 1/4 cup of canola oil over high heat until shimmering, about 2-3 minutes. Test the oil by dropping a small amount of rice in; it should sizzle immediately.

Carefully add the cooled rice mixture to the hot skillet, pressing it down evenly with a spatula to form a compact layer. Cook undisturbed for about 4-5 minutes, or until the bottom layer is golden brown and crispy.

Once the bottom is beautifully golden, use a large plate to flip the rice over in sections. Add a little more oil if necessary and press it down again. Cook for an additional 5 minutes.

Once both sides are perfectly crispy, transfer the rice to a serving platter. Optionally, garnish with additional chopped scallions.