Coconut and Lime Roasted Chicken

⅓ cup (65g) long grain rice
1 cup (250ml) water
1 stalk lemongrass, white part only, finely chopped
2cm piece (10g) fresh ginger, peeled and chopped
2 cloves garlic
2 coriander (cilantro) roots, chopped
2 kaffir lime leaves, stems removed and chopped
¾ cup (60g) shredded coconut, toasted
1 x 1.6kg whole chicken, rinsed and patted dry
2 cups (500ml) water, extra
¼ cup (60ml) fish sauce
¼ cup (45g) brown sugar
¼ cup (60ml) lime juice
1 bunch garlic chives, blanched, to serve
baby shiso and micro mint leaves, to serve (optional)