Preheat the oven to 350 degrees. Add rice, water and 1 cup of coconut milk to a pot and bring to a boil. Cover, simmer and cook until liquid is absorbed, approximately 35 minutes. While rice is cooking, place oil in a large pan on medium high heat. Add cumin seed and mustard seed and cook for 1 minute, stirring constantly. Add onion and garlic and cook for approximately 5 minutes, stirring frequently. Remove from heat and place in a large bowl. Add the remaining ingredients including coconut milk and mix well. Add cooked rice and mix well. Place mixture in a baking pan. Top with 4 sheets of phyllo dough, lightly brushing each layer with oil. Bake for 15 minutes until golden brown.