Description

Bobby Flay’s Crispy Rice is a delightful and crunchy twist on traditional rice, combining fluffy coconut-infused grains with a crispy pan-fried finish. This dish features Carolina long-grain rice cooked in rich coconut milk, then cooled and pan-fried to golden perfection with fresh scallions for added flavor and texture. Perfect as a unique side or a snack, it offers a satisfying crunch and creamy taste in every bite.

Ingredients

Scale

Rice and Cooking Liquid

1 cup Carolina long-grain rice
1 can full-fat, unsweetened coconut milk (about 13.5 oz)
1 cup water
2 teaspoons salt
1/4 teaspoon black pepper

For Frying and Garnish

2 tablespoons canola oil
3 stalks scallions, thinly sliced

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Instructions

Prepare the cooking liquid: In a medium saucepan, combine the coconut milk, water, salt, and black pepper. Bring the mixture to a boil over high heat, ensuring it’s well mixed and heated through.
Cook the rice: Once boiling, stir in the Carolina long-grain rice and allow it to return to a gentle boil. Reduce the heat to medium-low, cover the saucepan, and simmer for about 18 minutes until the liquid is fully absorbed and the rice is tender and fluffy.
Rest the rice: Remove the pan from heat and let it sit, covered, for an additional 5 minutes to finish steaming and set.
Fluff the rice: Uncover and gently fluff the rice with a fork to separate the grains without breaking them.
Cool the rice: Spread the fluffed rice evenly on a large baking sheet and allow it to cool completely at room temperature for approximately 30 minutes. This step helps firm up the rice for frying.
Mix rice and scallions: In a large bowl, toss the cooled rice with the thinly sliced scallions, evenly distributing them for flavor and color.
Heat the oil: Warm the canola oil in a large cast-iron or nonstick skillet over high heat until it shimmers, indicating it is hot enough for frying.
Form and fry the rice: Add the rice mixture to the hot skillet, pressing it down firmly with a sturdy metal spatula to form a compact layer.
Cook the first side: Let the rice cook undisturbed for about 5 minutes, checking at around 4 minutes to ensure it develops a golden-brown crust.
Flip and cook the other side: Carefully flip the rice layer using the spatula, press it down again firmly, and cook for another 5 minutes until the other side is equally golden and crispy.
Serve: Transfer the crispy rice to a serving platter, garnish with extra scallions if desired, and serve immediately to enjoy the perfect crunchy texture.

Notes

Use Carolina long-grain rice for the best fluffy texture that crisps well.
Cool the rice thoroughly before frying to achieve optimal crispiness.
Use a sturdy spatula and a cast iron or nonstick pan to handle flipping without breaking the crispy rice.
Adjust salt according to preference, but 2 teaspoons balances the coconut milk richness well.
This recipe can be served as a side dish or a unique snack.