Prep: 1. Preheat oven to 375. 2. Mix rice, garlic, coconut milk, chicken broth, salt and pepper in a 9x13 baking dish. Cover tightly with foil and bake until all liquid is absorbed, usually about 45 minutes. (Alternatively, put everything in a rice cooker.) 3. Slice scallions, shred carrots, mince ginger. Make: 1. Melt butter in a saucepan over medium heat. Add scallions, carrots, ginger, and raisins; cook until softened slightly. 2. When rice is cooked, let rest for 10 minutes, then gently remove foil. Stir in carrot mixture and season with salt and pepper. 3. Top with toasted coconut.