Rinse rice 3-4 times, or until the water runs clear. Add rice and water (1 ½ cups water to 1 cup rice) and bring to a boil without a lid. Once water comes to boil, set aside.

Remove 1 ½ cups of rice and add to a bowl. Lather rice with coconut yogurt and gochujang.

Melt butter in a nonstick saucepan and add coconut yogurt gochujang rice as a single layer to the bottom of the pan. Continue to pack with additional rice.

Cook on low heat for 15 minutes and cover.

Remove lid and poke holes in the rice to release any additional steam (this will allow the rice to crisp better).

Cook for an additional 10-15 minutes.

Flip rice onto a flat plate to serve.