Introduction

Bobby Flay’s Crispy Rice is a deliciously crunchy twist on traditional rice, cooked with creamy coconut milk for added flavor. This recipe delivers a satisfying golden crust that pairs wonderfully with a variety of dishes. Perfect as a side or a base for proteins and veggies, it’s a must-try for anyone who loves texture in their meals.

A close-up of a black skillet filled with a round layer of crispy golden-brown rice with some white rice grains visible around the edges, topped in the center with a small pile of chopped bright green scallions. The rice shows a mix of crunchy, slightly browned spots and softer, fluffier sections. The skillet sits on a surface with a white marbled texture. 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
2 teaspoons salt
¼ teaspoon ground black pepper

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 it 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. Spread it evenly on a large baking sheet and let it cool completely for about 30 minutes. For advance prep, cover the sheet with plastic wrap and refrigerate.
Step 6: When ready to cook, mix the cooled rice with the sliced scallions in a large bowl.
Step 7: Heat canola oil in a large cast-iron or nonstick skillet over high heat until shimmering.
Step 8: Add the rice mixture to the pan, pressing down firmly into an even layer using a sturdy metal spatula.
Step 9: Cook undisturbed for about 5 minutes, checking at 4 minutes to ensure the bottom turns golden brown without burning.
Step 10: Flip the rice, press it down again, and cook until the other side is also golden and crispy, about 5 minutes more.
Step 11: Transfer the crispy rice to a serving platter, garnish with extra scallions if desired, and enjoy.

Tips & Variations

Use jasmine or basmati rice if desired, but adjust cooking times as needed for tenderness.
Substitute coconut milk with water or broth for a lighter flavor—adjust seasoning accordingly.
Check the rice a little early when crisping to avoid burning; the goal is a golden crust, not a charred one.
Add chopped vegetables, herbs, or cooked proteins to the rice before crisping for extra flavor and nutrition.

Storage

Store any leftover crispy rice in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness, or microwave briefly if preferred, though it may be less crunchy.

How to Serve

A round black pan filled with a single layer of golden-brown crispy rice, with some white rice grains visible around the edges. In the center of the rice, there is a small pile of chopped green onions adding a pop of bright green color. The pan is placed on a surface with a white marbled texture. The rice looks crunchy and well-cooked, with a mix of light and darker toasted spots. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can use jasmine or basmati rice, but cooking times and the final texture might vary slightly. Make sure the rice is tender before cooling and crisping.

Is coconut milk necessary?

Coconut milk adds a rich, creamy flavor to the rice, but you can substitute it with water or broth if preferred. Adjust salt and seasoning to maintain flavor balance.