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Bobby Flay's Crispy Rice Recipe

Bobby Flay's Crispy Rice

Crispy rice, enhanced with coconut milk and scallions, offers a golden, crunchy exterior with a tender interior. Perfectly caramelized and versatile, this dish is ideal as a main or side, adding a delightful texture and flavor to any meal.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 550 kcal

Equipment

  • Medium saucepan
  • Heavy-Duty Metal Spatula
  • Cast-Iron or Nonstick Skillet
  • Large bowl
  • Large Baking Sheet

Ingredients
  

  • ½ cup Chopped scallions
  • 2 cup Carolina long-grain rice
  • salt and pepper
  • ¼ cup canola oil
  • 1 cup full-fat, unsweetened, canned coconut milk
  • 2 cups water

Instructions
 

  • In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and 2 cups 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.
    This image shows rice being cooked in a medium saucepan with coconut milk, salt, and pepper on high heat, creating a tender and flavorful base for the crispy 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.
    Once boiling
  • Once cooked, remove the pan from the heat and let it sit, covered, for 5 minutes.
  • 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 making ahead, cover with plastic wrap and refrigerate for up to a day.
    remove the pan
  • Heat ¼ cup of oil in a large cast-iron or nonstick skillet over high heat until it begins to shimmer.
    pan heat
  • Add the rice to the pan, and using a sturdy metal spatula, press the rice down firmly into an even layer.
    When ready to cook
  • Let it cook undisturbed until the bottom turns golden brown and crispy, around 5 minutes, but start checking at 4 minutes to avoid burning.
    This image shows rice being cooked in a hot cast iron skillet with oil, pressed into an even layer to create a golden, crispy crust on the bottom.
  • Flip the rice, press it down again, and cook until the other side is golden and crispy, another 5 minutes.
    This image shows the crispy rice being flipped in the skillet using a heavy-duty metal spatula, browning the other side to a perfect golden crisp.
  • Once done, transfer the rice to a serving platter, garnish with the reserved scallions, and enjoy.
    This image shows golden crispy rice served on a platter, garnished with fresh scallions, ready to be enjoyed as a flavorful main dish or side.

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.