In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and 2.5 cups of water. Bring the mixture to a boil over high heat.
Once boiling, stir in the rice and allow it to return to a boil.
Lower the heat to medium-low, cover the saucepan, and cook for approximately 18 minutes, or until the liquid is fully absorbed and the rice is tender.
Once cooked, remove the pan from the heat and let it sit, covered, for 5 minutes.
Afterward, uncover the pan and use a fork to gently fluff the rice.
Spread the rice out in an even layer on a large baking sheet and allow it to cool completely for about 30 minutes.
If preparing in advance, the rice can be made up to a day ahead; simply cover the baking sheet with plastic wrap and refrigerate.
When ready to cook, mix the rice with the chopped scallions in a large bowl.
Heat oil in a large cast-iron or nonstick skillet over high heat until it begins to shimmer.
Add the rice to the pan, and using a sturdy metal spatula, press the rice down firmly into an even layer.
Let it cook undisturbed until the bottom turns golden brown and crispy, around 5 minutes, but start checking at 4 minutes to avoid burning.
Flip the rice, press it down again, and cook until the other side is golden and crispy, another 5 minutes.
Once done, transfer the rice to a serving platter, garnish with additional scallions, and enjoy.
