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.
Ingredients
Scale
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
Instructions
- 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.
- Add rice: Once boiling, stir in the rice and allow the mixture to return to a boil.
- 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.
- Rest the rice: Remove the pan from heat and let it sit, covered, for 5 minutes to allow steam to finish the cooking process.
- Fluff the rice: Uncover the pan and use a fork to gently fluff the rice, separating the grains.
- 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.
- Make ahead option: If preparing in advance, cover the baking sheet with plastic wrap and refrigerate the rice for up to one day.
- Mix scallions: When ready to cook, combine the cooled rice with the chopped scallions in a large bowl.
- Heat the oil: Heat canola oil in a large cast-iron or nonstick skillet over high heat until it shimmers.
- 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.
- 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.
- 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.
- 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
