Heat the 6 cups of water toa boil, stir in the cornmeal, coconut and cooked rice. Reduce heat IMMEDIATELY. Stir the mush as often as necessary to prevent scorching and sticking until the cornmeal is cooked. This should take 5-10 minutes, depending on whether it's coarse or fine corn meal.
Pour the mush into a loaf pan and refrigerate overnight. In the morning, slice and fry on a griddle until golden brown. I use butter to fry it in as well. Serve with butter and syrup or butter, powdered sugar and cinnamon dusting, either one.