Cooking the rice in coconut milk, bring this dish to a whole new level that couldn’t be reached by otherwise. And what two exotic flavors go better together than coconut and curry!
Chilled or day-old white rice is actually best to use since the surface of the rice has been allowed to slightly harden and dry. When reheated, the grains don't get mushy or clump together, and will absorb little oil (in comparison to freshly cooked). Brown rice is the exception, and can be fried right after cooking since the bran around the rice protects the starchy insides.