Bobby Flay’s Crispy Rice Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/bobby-flays-crispy-rice-recipe/
