Place the rice and water in a medium saucepan over medium heat. Cover and bring to a simmer. Reduce heat to low and cook for 15 minutes or until the rice is almost tender. Set aside for 10 minutes to cool.
Spread the rice over a large baking tray. Set aside to cool completely.
Meanwhile, place the coconut in a non-stick frying pan over medium-low heat. Cook, stirring, for 1-2 minutes or until toasted. Combine the rice, coconut, mint, coriander, lemon grass, shallot, cucumber, celery and peppers into a saucepan.
Combine the lime juice and fish sauce in a jug. Add to the rice mixture. Toss to combine. Season with salt and pepper.