Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).
Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brad Smith