2-1/2 cups canned coconut milk diluted with 2-1/2 cups water
4 cups long grain white rice
2 large shallots, thinly sliced
2 Tbsp vegetable or canola oil
2-1/2 tsp ground turmeric
1 Tbsp minced garlic
3 Tbsp minced fresh chives
3 Tbsp minced red hot chile
Spread rice out on a tray or flat surface, and pick over by hand to remove any foreign bits. Place the rice in a bowl and add cold water to cover. Stir vigorously with your fingertips, then drain off the water. Repeat several times until the water runs almost clear.
Drain rice and transfer to a saucepan. Add the coconut milk, turmeric and garlic, and blend well. Place over medium high heat and bring to a boil. Stir once, reduce the heat to very low, cover tightly, and cook until the coconut milk is absorbed, about 15 minutes.
Meanwhile, add vegetable oil to a saute pan, and turn heat to medium. Fry the shallots until crispy and brown.
Spoon rice into a buttered 2 quart bowl, let sit for 10 minutes, and then invert onto a serving plate. Crown the rice with fried shallot, chives and chile.