Bobby Flay’s Crispy Rice Recipe

Introduction

Bobby Flay’s Crispy Rice is a simple yet flavorful dish that transforms ordinary rice into a crunchy, golden delight. With a touch of coconut milk and fresh scallions, it’s perfect as a snack, side, or base for creative meals.

Ingredients

• ½ cup thinly sliced scallions
• 2 cups Carolina long-grain rice
• Salt and pepper, to taste
• ¼ cup canola oil
• 1 cup full-fat, unsweetened canned coconut milk
• 1 cup water
• 2 teaspoons salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, ¼ teaspoon of pepper, and 1 cup of water. Bring the mixture to a boil over high heat.
2. Step 2: Once boiling, stir in the rice and allow it to return to a boil.
3. Step 3: Lower the heat to medium-low, cover the saucepan, and cook for approximately 18 minutes, or until the liquid is fully absorbed and the rice is tender.
4. Step 4: Remove the pan from heat, keep covered, and let the rice sit for 5 minutes.
5. Step 5: Uncover and fluff the rice gently with a fork.
6. Step 6: Spread the rice in an even layer on a large baking sheet and allow it to cool completely for about 30 minutes. For advance preparation, cover and refrigerate for up to a day.
7. Step 7: When ready to cook, mix the cooled rice with the sliced scallions in a large bowl.
8. Step 8: Heat canola oil in a large cast-iron or nonstick skillet over high heat until shimmering.
9. Step 9: Add the rice to the pan and press it down firmly with a sturdy metal spatula into an even layer.
10. Step 10: Cook undisturbed until the bottom is golden brown and crispy, about 5 minutes. Start checking at 4 minutes to prevent burning.
11. Step 11: Flip the rice carefully, press it down again, and cook until the other side is golden and crispy, another 5 minutes.
12. Step 12: Transfer the crispy rice to a serving platter, garnish with extra scallions, and enjoy.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the rice before cooking.
• Use jasmine or basmati rice for a different aromatic touch.
• Try adding finely chopped herbs such as cilantro or parsley with the scallions for freshness.
• If you don’t have coconut milk, substitute with whole milk or cream for creaminess.
• Make sure the rice is completely cool before frying to achieve maximum crispiness.

Storage

Store leftover crispy rice in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat to restore crispness, adding a bit of oil if needed. Avoid microwaving as it can make the rice soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked rice instead of cooking fresh?

Yes, leftover rice that is well chilled works well for making crispy rice. Just toss it with scallions and proceed with frying.

What type of skillet is best for achieving crispy rice?

A heavy-bottomed cast-iron skillet is ideal for even heat distribution, but a good quality nonstick skillet can also work effectively.

Bobby Flay’s Crispy Rice Recipe

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★★★★★

4.6 from 140 reviews

• Author: Lana
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

Bobby Flay’s Crispy Rice is a flavorful recipe featuring tender Carolina long-grain rice cooked in coconut milk, then pan-fried to achieve a perfect golden and crispy crust on both sides. Enhanced by fresh scallions and cooked in canola oil, this dish offers a delightful contrast of textures and a rich, savory taste that’s perfect as a side or main.

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Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup thinly sliced scallions
• 2 cups Carolina long-grain rice
• Salt and pepper, to taste
• ¼ cup canola oil
• 1 cup full-fat, unsweetened canned coconut milk
• 1 cup water

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Instructions

1. Prepare the liquid base: In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, ¼ teaspoon of pepper, and 1 cup of water. Bring the mixture to a boil over high heat.
2. Add rice: Once boiling, stir in the rice and allow the mixture to return to a boil.
3. Cook the rice: Lower the heat to medium-low, cover the saucepan, and cook for approximately 18 minutes, or until the liquid is fully absorbed and the rice is tender.
4. Rest the rice: Remove the pan from heat and let it sit, covered, for 5 minutes to allow steam to finish the cooking process.
5. Fluff the rice: Uncover the pan and use a fork to gently fluff the rice, separating the grains.
6. Cool the rice: Spread the rice evenly on a large baking sheet and allow it to cool completely for about 30 minutes. This step helps dry out the rice for better crisping.
7. Make ahead option: If preparing in advance, cover the baking sheet with plastic wrap and refrigerate the rice for up to one day.
8. Mix scallions: When ready to cook, combine the cooled rice with the chopped scallions in a large bowl.
9. Heat the oil: Heat canola oil in a large cast-iron or nonstick skillet over high heat until it shimmers.
10. Form the crispy rice: Add the rice to the skillet and use a sturdy metal spatula to press the rice down firmly into an even layer.
11. Cook first side: Let the rice cook undisturbed until the bottom turns golden brown and crispy, about 5 minutes. Start checking at 4 minutes to prevent burning.
12. Flip and crisp other side: Carefully flip the rice, press it down again, and cook until the other side is golden and crispy, about another 5 minutes.
13. Serve: Transfer the crispy rice to a serving platter, garnish with additional sliced scallions if desired, and enjoy immediately.

Notes

• Allowing the rice to cool completely before frying helps achieve a better crispy texture.
• The recipe can be made a day ahead by refrigerating the prepared rice on the baking sheet wrapped with plastic wrap.
• Use a sturdy spatula to press and flip the rice carefully to maintain the crispy crust.
• Carolina long-grain rice provides ideal texture and flavor but similar long-grain rices can be substituted.
• Adjust salt and pepper seasoning according to taste preferences.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: Crispy rice, Bobby Flay recipe, fried rice, coconut milk rice, scallion rice, crispy side dish