In a medium saucepan, combine the rice, coconut milk, salt, pepper, and water. Bring to a boil over medium-high heat, then reduce to simmer and cover. Cook for about 18 minutes until liquid is absorbed.

Remove from heat and let sit covered for 5 minutes to absorb moisture. Fluff the rice with a fork and spread on a baking sheet to cool for about 30 minutes.

Transfer the cooled rice to a mixing bowl and mix in the chopped scallions evenly throughout the rice.

Heat canola oil in a large skillet over high heat until shimmering. This should take about 2 minutes.

Add the cooled rice mixture to the skillet, pressing it down firmly into an even layer. Cook undisturbed for about 5 minutes, checking for browning.

Flip the rice, cooking for another 5 minutes until both sides are golden and crispy.

Transfer the crispy rice to a serving platter and sprinkle with additional scallions before serving.