Combine one can of full-fat coconut milk, a pinch of salt, pepper to taste, and an equal amount of water in a medium saucepan. Bring to a boil over medium heat.

Stir in the Carolina long-grain rice, return to a gentle boil. Reduce heat to low, cover, and simmer for 18 minutes.

Remove from heat and fluff the rice gently with a fork. Spread evenly onto a baking sheet and cool for 30 minutes.

In a large skillet, heat enough canola oil to cover the bottom, about 1/4 inch deep, over high heat.

Press cooled rice into an even layer in the skillet. Cook undisturbed for about 5 minutes until golden brown.

Flip sections of the rice, pressing down with a spatula, and cook until the other side is golden brown, about another 4 to 5 minutes.

Transfer the crispy rice to a serving platter and garnish with chopped scallions.