Using a pan with a lid, rub the pan inside with the coconut oil. Rinse the rice in a sieve with cold water until it goes clear. Then place in the pan, put in the coconut milk & water and salt. Bring it to the boil let it simmer for 5 minutes, give it a stir to make sure it’s not sticking to the pan.

Turn the pan down to a low heat but that it is very gently bubbling away, place on the lid. Set the timer for 10 minutes. When ten minutes are up quickly give it a stir, place the lid back on the pan and leave for a further 10 minutes to rest and soften

Chop the red chilli to garnish, and the spring onion. Taste the rice and see whether it needs any more seasoning. Season to taste. Serve and Enjoy!