Rinse and soak the rice for at least 20 minutes, or overnight if you have the time.
Drain the rice and transfer it to a saucepan over medium-high heat. Add the coconut milk, water, salt, and toasted sesame oil. Bring to a boil, and then dial the heat back to a simmer, covered, for 35-45 minutes, until the liquids have been absorbed. Fluff with a fork and remove the pan from the heat. Let the rice sit, covered, for another 10 minutes.
Sprinkle with the toasted sesame seeds, shower with lemon zest, drizzle with the sesame-chili oil, and fluff again with a fork. Drizzle with more chile oil if you like, and finish with lots of lemon zest.