If rice needs washing, wash and drain thoroughly.
Heat oil in a medium-sized saucepan and fry the rice for 3 minutes, stirring and turning rice with a metal spoon.
Add coconut milk, turmeric, salt and sugar and bring to the boil.
When the liquid looks thick (which should be about a minute or two), turn the heat very low.
Cover and cook 15 minutes or until all liquid has evaporated.
While still hot, fluff up with a fork and mix in the grated coconut.
Then transfer rice to a greased ovenproof dish and smooth top. Press down firmly.
Sprinkle with sesame seeds and bake in a slow oven for 20 minutes.
Cut in diamond shapes and serve with more grated fresh coconut and toasted sesame seeds which have been slightly crushed and mixed with a little salt.