In a medium saucepan, pour in one can of full-fat, unsweetened coconut milk, along with salt and pepper to taste. Fill the can with water and add that as well. Bring the mixture to a boil over medium-high heat, stirring occasionally to combine the flavors.

Once boiling, stir in one cup of Carolina long-grain rice, then return to a boil. Cover the saucepan with a lid, reduce the heat to medium-low, and let it simmer for 18 minutes.

Remove the saucepan from heat after 18 minutes, keeping the lid on to trap steam. Allow the rice to sit for an additional 5 minutes.

Spread the fluffed rice evenly onto a baking sheet, creating a thin layer for even cooling. Allow the rice to cool completely at room temperature, which should take about 30 minutes.

In a large mixing bowl, add the cooled rice along with thinly sliced scallions. Gently fold the ingredients together until the scallions are evenly distributed throughout the rice.

Heat canola oil in a large skillet over high heat until it shimmers. Carefully add the rice mixture to the skillet, pressing down gently to form an even layer. Cook the rice without stirring for about 5 minutes.

Using a large spatula, carefully flip the rice over, pressing down again to create an even layer. Cook the second side for another 5 minutes until it becomes crispy and golden brown.

Once both sides are perfectly crispy, transfer the rice to a serving platter. Garnish with additional sliced scallions and serve hot.