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Bobby Flay’s Crispy Rice Recipe

★★★★★

4.6 from 136 reviews
  • Author: Charlotte
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Description

Bobby Flay’s Crispy Rice is a flavorful dish featuring perfectly cooked Carolina long-grain rice infused with coconut milk for creaminess, then pan-fried to achieve a golden, crispy crust. Sliced scallions add a fresh bite, making this recipe a delightful combination of creamy and crunchy textures, perfect as a side or a light meal.

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 pepper

For Garnish and Cooking

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

Instructions

  1. Prepare the cooking liquid: In a medium saucepan, combine the coconut milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and 1 cup of water. Bring the mixture to a boil over high heat.
  2. Cook the rice: Once boiling, stir in the rice and allow the mixture to return to a boil. Then 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.
  3. Rest the rice: Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to finish steaming.
  4. Fluff and cool the rice: Uncover the pan and use a fork to gently fluff the rice. Spread the rice evenly on a large baking sheet and allow it to cool completely for about 30 minutes. This step helps the rice dry out for better crisping.
  5. Make ahead option: If desired, cover the baking sheet with plastic wrap and refrigerate the rice up to one day in advance.
  6. Mix with scallions: When ready to cook, combine the cooled rice with the sliced scallions in a large bowl for flavor integration.
  7. Heat the oil: Heat canola oil in a large cast-iron or nonstick skillet over high heat until it begins to shimmer, indicating it’s hot enough for frying.
  8. Form the crispy rice layer: Add the rice and scallion mixture to the pan and press it down firmly with a sturdy metal spatula into an even layer.
  9. Cook the first side: Let the rice cook undisturbed until the bottom turns golden brown and crispy, about 5 minutes. Begin checking at 4 minutes to avoid burning.
  10. Flip and cook the other side: Carefully flip the rice, press down firmly again, and cook until the other side is also golden and crispy, another 5 minutes.
  11. Serve: Transfer the crispy rice to a serving platter, garnish with additional scallions if desired, and enjoy immediately.

Notes

  • Use a sturdy metal spatula for pressing and flipping the rice to help achieve a firm crust.
  • Letting the rice cool and dry before frying is key to crispiness.
  • The recipe can be prepared a day ahead by refrigerating the spread-out rice.
  • Adjust salt and pepper to taste depending on the saltiness of your coconut milk.
  • Cast-iron skillet is preferred for even heat distribution and better crust development.
  • Be cautious when flipping the rice to keep the crust intact and prevent it from breaking.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American

Keywords: crispy rice, Bobby Flay recipe, coconut rice, pan-fried rice, scallions, crispy rice crust, side dish

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Find it online: https://tastyadventureguide.com/bobby-flays-crispy-rice-recipe/