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Stove top version: In a large Dutch oven, on medium heat, add the coconut milk, scallions and butter to the pot and bring to a boil.
Wash your rice with some cups of water, rinsing out until clear. Add the rice to the pot along with the whole pepper and give it a stir.
Bring the pot of rice back to a boil, then turn to low heat (simmer), cover, and steam till the rice is cooked (about 25 minutes).
When completed, take a fork and fluff the rice grains up. Serve hot after removing the scallion, and hot pepper.
Give it a good swirl then add the whole pepper.
Close the top and seal the pressure valve. Select 'rice' for 10 minutes.
Once released, open and fluff rice. Remove the pepper, scallion, and thyme. Serve hot.