Rinse the brown rice under running water until it runs clear, then drain.

Bring the coconut milk, water, fresh thyme, scallion, pierced scotch bonnet pepper and salt to a boil in a pot.

Add the rinsed rice, cover and cook over low heat without stirring for 80 minutes until all the liquid is absorbed, then remove from the heat.

Remove the scotch bonnet pepper, let the rice rest for 10 minutes, then serve topped with toasted grated coconut.