Put the rice into a large bowl and place under running water until the water runs clear. Top with enough cold water to cover by about ¾ inch/2 cm and leave to soak for at least half an hour (or up to 4 hours). Drain well through a sieve, discarding the soaking water.

Put the coconut oil, the whole star anise and the cardamom pods and seeds into a large sauté pan, for which you have a lid, and place on a medium-low heat. Cook gently to melt the coconut oil and infuse for just 8 minutes. Turn the heat up to medium-high and add the rice, stirring to coat in the fat, and cook for 2 minutes more. Add the coconut milk, boiling water and ¾ teaspoon of salt and bring to a simmer. Cover tightly with the lid, then turn the heat down to low and leave to cook, undisturbed, for 20 minutes. Off the heat and without removing the lid, set aside to steam for a further 10 minutes.

While the rice is cooking, make the sizzling spring onions. Heat the sunflower and coconut oil in a small frying pan on a medium heat for about 7–8 minutes (you want it visibly hot but not smoking). Put the spring onions and ground star anise into a heatproof bowl and pour over the hot oil (it will immediately sizzle). Stir to combine, then set aside to infuse.

When ready, drizzle the rice all over with the 2 tablespoons of soy sauce and top with the toasted coconut and the spring onion mixture. Serve warm, with the extra soy sauce to serve