Combine 1 cup long-grain white rice, 2 cups fresh coconut water (see Cook's Note), 1 tablespoon butter, 1/2 teaspoon salt, and pepper to taste in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, stir, cover and simmer until the rice is tender, about 20 minutes. Remove from the heat and set aside, covered, 10 minutes. Fluff with a fork and season with salt and pepper.
You can use the water from a brown coconut or a young white one for this recipe.
How to Break Down a Coconut: 1. Poke the three eyes with a skewer to find the one that's soft. Push the skewer through the soft eye, working it in to create a 1/2-inch hole. 2. Drain the water, shaking the coconut to release all of the liquid. (You should get 1/2 to 3/4 cup coconut water.)