Introduction

Bobby Flay’s Crispy Rice is a delightful dish that combines tender, coconut-infused rice with a satisfyingly crunchy texture. This recipe transforms simple ingredients into a flavorful side or base perfect for many meals.

A black cast iron pan filled with one thick layer of golden brown, crispy fried rice that has a mix of white and light golden grains. The edges and some spots on the top have a darker crispy texture. In the center, there is a small pile of bright green chopped scallions, which add a fresh contrast to the roasted rice. The pan is placed on a wooden board set against a white marbled background, and a white cloth is partly visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Once boiling, stir in the rice and allow the mixture to return to a boil.
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.
Step 4: Remove the pan from heat and let it sit, covered, for 5 minutes.
Step 5: Uncover and gently fluff the rice with a fork.
Step 6: Spread the rice evenly on a large baking sheet and let it cool completely for about 30 minutes.
Step 7: If preparing ahead, cover the baking sheet with plastic wrap and refrigerate for up to one day.
Step 8: When ready to cook, mix the cooled rice with the sliced scallions in a large bowl.
Step 9: Heat the canola oil in a large cast-iron or nonstick skillet over high heat until it shimmers.
Step 10: Add the rice to the pan, pressing it firmly into an even layer with a sturdy metal spatula.
Step 11: Cook undisturbed until the bottom is golden brown and crispy, about 5 minutes, checking after 4 minutes to avoid burning.
Step 12: Flip the rice, press down again, and cook until the other side is also golden and crispy, around 5 minutes more.
Step 13: Transfer the crispy rice to a serving platter, garnish with extra scallions if desired, and serve immediately.

Tips & Variations

Use a heavy-bottomed skillet like cast iron to achieve the best crispiness without burning.
Try adding a pinch of garlic powder or a splash of soy sauce to the rice mixture for extra flavor.
For a dairy-free variation, the coconut milk adds richness and pairs well with the crispy texture.
You can fold in cooked vegetables or cooked shrimp after crisping the rice for a complete meal.

Storage

Store leftover crispy rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, avoiding the microwave to prevent sogginess.

How to Serve

The image shows a black cast iron skillet filled with one layer of crispy golden brown rice, evenly cooked with a crunchy texture. The rice has light and darker golden toasted spots scattered on top, giving it a crunchy look. In the center of the rice, there is a mound of chopped green onions with a mix of bright green and light green slices. The skillet is placed on a white marbled surface with a wooden board underneath the handle, and the side of the skillet handle is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice for this recipe?

Long-grain rice is ideal for achieving a fluffy texture and crispy crust, but you can use jasmine or basmati rice as alternatives. Avoid sticky or short-grain rice as they may become too clumpy.

How do I prevent the rice from sticking to the pan?

Make sure your pan is well-heated and use enough oil before adding the rice. Pressing the rice firmly into the pan helps create a barrier, making it easier to flip and preventing sticking.