There’s something about crispy rice that feels like pure magic in the kitchen. It’s that moment when you hear the gentle sizzle and see the golden-brown edges forming, transforming simple grains into a delightfully crunchy base that’s packed with flavor.
Bobby Flay’s take on crispy rice is no exception, it’s a masterclass in texture and taste, marrying the satisfying crunch of perfectly cooked rice with bold, vibrant flavors that elevate it from a humble side dish to a star of the table.
This recipe is all about balance: the contrast between the crispy rice and the tender toppings, the zing of fresh herbs against the richness of soy or spicy sauces. What makes Bobby Flay’s version special is the attention to detail.
From choosing the right rice to mastering the art of pressing it just right in the pan, every step is designed to bring out the best in this dish. You can almost smell the nuttiness of the rice as it crisps, mingling with the aroma of sesame and the subtle heat of chili.
It’s a dish that’s as pleasing to the eyes as it is to the palate, with a medley of colors and textures that invite you to dig in. I love serving this crispy rice with a refreshing blueberry kefir smoothie or a zesty lemon sour to balance out the richness.
Bobby Flay’s Crispy Rice
Equipment
- Medium saucepan
- Heavy-Duty Metal Spatula
- Cast-Iron or Nonstick Skillet
- Large bowl
- Large Baking Sheet
Ingredients
- ½ cup thinly sliced scallions
- 2 cup Carolina long-grain rice
- salt and pepper
- ¼ cup canola oil
- 1 cup full-fat, unsweetened, canned coconut milk
Instructions
- In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and 1 cup of water. Bring the mixture to a boil over high heat.
- Once boiling, stir in the rice and allow it to return to a boil.
- 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.
- Once cooked, remove the pan from the heat and let it sit, covered, for 5 minutes.
- Afterward, uncover the pan and use a fork to gently fluff the rice.
- Spread the rice out in an even layer on a large baking sheet and allow it to cool completely for about 30 minutes.
- If preparing in advance, the rice can be made up to a day ahead; simply cover the baking sheet with plastic wrap and refrigerate.
- When ready to cook, mix the rice with the chopped scallions in a large bowl.
- Heat oil in a large cast-iron or nonstick skillet over high heat until it begins to shimmer.
- Add the rice to the pan, and using a sturdy metal spatula, press the rice down firmly into an even layer.
- Let it cook undisturbed until the bottom turns golden brown and crispy, around 5 minutes, but start checking at 4 minutes to avoid burning.
- Flip the rice, press it down again, and cook until the other side is golden and crispy, another 5 minutes.
- Once done, transfer the rice to a serving platter, garnish with additional scallions, and enjoy.
Notes
- Ensure the rice is completely cooled before crisping. Warm rice can become mushy and won’t crisp up properly.
- Heat the skillet over high heat but adjust if necessary to avoid burning. The goal is a golden, crispy crust, not a charred one.
- Feel free to add vegetables, herbs, or protein to the rice before crisping for added flavor and nutrition. Just make sure they’re evenly distributed.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 368 kcal |
| Carbohydrates | 26 g |
| Protein | 4 g |
| Vitamin A | 125 IU |
| Vitamin C | 4 mg |
| Iron | 1 mg |
| Sugar | 2 g |
| Calcium | 27 mg |
Best Accompaniments for Bobby Flay’s Crispy Rice
Tips Which May Help
Tip 1: You can use other types of rice, such as jasmine or basmati, but keep in mind that the texture may vary slightly. Adjust the cooking time if necessary to ensure the rice is fully tender.
Tip 2: You can substitute coconut milk with regular water or broth, though the coconut milk adds a rich, creamy flavor. If substituting, you may need to adjust the seasoning to taste.
Tip 3: Make sure to check the rice after 4 minutes of cooking. If it’s browning too quickly, lower the heat slightly. The goal is to achieve a golden, crispy crust without burning.