Bobby Flay’s Crispy Rice Recipe

Introduction

Bobby Flay’s Crispy Rice is a deliciously crunchy and flavorful dish that transforms simple ingredients into a satisfying treat. With the creamy richness of coconut milk and fresh scallions, this recipe offers a unique twist on classic crispy rice.

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

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 let it return to a boil.
3. Step 3: Lower the heat to medium-low, cover the saucepan, and cook for about 18 minutes, or until the liquid is fully absorbed and the rice is tender.
4. Step 4: Remove the pan from heat and let it sit, covered, for 5 minutes. Then, uncover and fluff the rice gently with a fork.
5. Step 5: Spread the rice evenly on a large baking sheet and allow it to cool completely for about 30 minutes. If preparing ahead, cover with plastic wrap and refrigerate for up to one day.
6. Step 6: When ready to cook, mix the cooled rice with the sliced scallions in a large bowl.
7. Step 7: Heat the canola oil in a large cast-iron or nonstick skillet over high heat until shimmering.
8. Step 8: Add the rice mixture to the pan and press it firmly down into an even layer using a sturdy metal spatula. Cook until the rice forms a crispy crust on the bottom.

Tips & Variations

• For extra flavor, add a splash of soy sauce or a pinch of chili flakes to the rice before cooking.
• Use jasmine rice instead of Carolina long-grain rice for a more aromatic dish.
• Try mixing in finely chopped herbs like cilantro or mint for a fresh twist.
• If you prefer, substitute canola oil with avocado or vegetable oil for different flavor notes.

Storage

Store any leftover crispy rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to preserve the crispiness, avoiding microwaving which can make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Coconut milk adds richness and slight sweetness that enhances the dish, but you can substitute it with regular milk or a dairy alternative. Keep in mind this may alter the flavor and texture slightly.

How do I get the rice extra crispy?

Pressing the rice firmly into the pan and cooking over high heat without stirring helps develop a crispy crust. Use a heavy-bottomed skillet like cast iron for even heat distribution.

Bobby Flay’s Crispy Rice Recipe

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★★★★★

4.5 from 138 reviews

Bobby Flay’s Crispy Rice recipe features tender coconut milk-infused long-grain rice that is pan-fried until perfectly golden and crispy. Flavored with scallions and a hint of seasoning, this dish offers a delightful contrast between creamy, fluffy rice and a crunchy exterior, making it a versatile side or base for various meals.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

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Rice and Cooking Liquid

• 2 cups Carolina long-grain rice
• 1 cup full-fat, unsweetened, canned coconut milk
• 1 cup water
• 2 teaspoons salt
• 1/4 teaspoon black pepper

For Frying and Flavor

• 1/4 cup canola oil
• 1/2 cup thinly sliced scallions

Instructions

1. Prepare the coconut milk mixture: In a medium saucepan, combine the canned coconut milk, 2 teaspoons of salt, 1/4 teaspoon black pepper, and 1 cup of water. Bring the mixture to a boil over high heat to infuse the flavors and start the cooking process.
2. Cook the rice: Once boiling, stir in the long-grain rice. Allow the mixture to return to a boil, then reduce the heat to medium-low. Cover the pan and cook the rice for approximately 18 minutes or until the liquid is fully absorbed and the rice is tender.
3. Rest and fluff the rice: Remove the pan from heat and let the rice sit covered for 5 minutes. Then, uncover and use a fork to gently fluff the rice, separating the grains and releasing trapped steam.
4. Cool the rice: Spread the fluffed rice evenly on a large baking sheet. Allow it to cool completely at room temperature for about 30 minutes. For advance preparation, cover the rice with plastic wrap and refrigerate for up to a day.
5. Add scallions and prepare for frying: When ready to cook, mix the cooled rice with the sliced scallions in a large bowl for added freshness and flavor.
6. Heat the oil: In a large cast-iron or nonstick skillet, heat 1/4 cup canola oil over high heat until shimmering, signaling it is hot enough for frying.
7. Fry the rice: Add the rice mixture to the hot skillet. Using a sturdy metal spatula, press the rice firmly and evenly into the pan. Let it cook undisturbed to develop a golden, crispy crust on the bottom, which typically takes several minutes before flipping or stirring depending on preference.

Notes

• Using Carolina long-grain rice helps achieve a fluffy texture that crisps well.
• Coconut milk enhances flavor complexity and tenderizes the rice.
• Cooling the rice on a baking sheet ensures it fries evenly and crisps properly.
• Pressing the rice firmly into the pan is key to obtaining a good crispy crust.
• Canola oil is ideal for its high smoke point and neutral flavor.
• This rice can be prepared a day ahead and refrigerated before frying.

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