Set a medium saucepan with a lid on the stove. Rinse the rice in a fine-mesh strainer under cold water until the water runs less cloudy.

Put the rinsed rice, the coconut milk, 1/2 cup water, and 1/2 teaspoon of the salt into the saucepan.

Set the saucepan over medium-high heat and bring the liquid to a full boil.

Cover the saucepan, turn the heat to low, and cook the rice for 15 minutes.

Turn off the heat and let the covered saucepan stand for 5 minutes so the rice finishes steaming.

While the rice cooks, put the cabbage and carrots into a large bowl. Sprinkle them with 1 teaspoon of the salt and toss well.

Let the cabbage mixture sit for 10 minutes so it releases some water. This helps the fritters brown instead of turning soft.

Put the yogurt into a small bowl. Stir in the lime zest and 1 tablespoon of the lime juice, then set the bowl aside for serving.

Lift up handfuls of the cabbage mixture and squeeze them firmly over the sink to remove extra liquid. Return the squeezed vegetables to the large bowl.

Add the scallions and all but 2 tablespoons of the cilantro to the bowl with the vegetables.

Sprinkle the flour and curry powder over the vegetables. Add the beaten eggs and stir until everything is evenly coated and the mixture holds together when pressed with a spoon.

Set a large nonstick skillet over medium heat. Add 2 tablespoons of the oil and swirl to coat the pan.