Melt the butter in a medium pot over medium-low heat. Add the shallots and spices and sauté until the shallots begin to turn translucent. Add the ginger and garlic, stir for a moment, then add the rice. Continue cooking and stirring for a few minutes, until the rice smells toasty. Stir in the coconut.

For stovetop: Add the salt, coconut milk and water; turn up the heat and bring to a boil. Let boil for five minutes, then cover, turn heat down to low, and simmer for about 45 minutes, or until rice is cooked and water is absorbed.

For slow cooker: Put the salt, coconut milk and water into the slow-cooker pot, and stir to combine. Add the toasted rice mixture. Cover and cook on low heat for four hours, or until rice is cooked and water is absorbed. If needed, continue on “keep warm” setting for up to a couple hours longer.