Bobby Flay’s Crispy Rice Recipe
Bobby Flay’s Crispy Rice is a delicious, golden-crisp rice dish made by cooking rice with coconut milk to infuse rich, creamy flavor, then pan-frying until perfectly crunchy. This recipe yields a delightful side or base that pairs wonderfully with dishes like Chicken Teriyaki and adds texture and flavor to any meal.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Rice Preparation
- 2 cups Carolina long-grain rice
- 1 cup full-fat, unsweetened, canned coconut milk
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 cup water
Crisping & Garnish
- 1/4 cup canola oil
- 1/2 cup thinly sliced scallions
Instructions
- Prepare the Coconut Milk Mixture: 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 to create a flavorful cooking liquid.
- Cook the Rice: Once boiling, stir in the rice and allow it to return to a boil. 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.
- Rest and Fluff: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, uncover and gently fluff the rice with a fork to separate the grains.
- Cool the Rice: Spread the fluffed rice evenly on a large baking sheet and allow it to cool completely for about 30 minutes. For make-ahead, cover with plastic wrap and refrigerate for up to a day.
- Combine with Scallions: When ready to cook, mix the cooled rice with the sliced scallions in a large bowl for added flavor and freshness.
- Heat the Oil: Heat the canola oil in a large cast-iron or nonstick skillet over high heat until shimmering, preparing for frying the rice.
- Form and Cook the Crispy Rice: Add the rice mixture to the pan and press it firmly into an even layer with a sturdy metal spatula. Cook undisturbed until the bottom turns golden brown and crispy, about 5 minutes, checking at 4 minutes to prevent burning.
- Flip and Crisp Other Side: Carefully flip the rice, press down again, and cook for another 5 minutes until the other side is golden and crispy as well.
- Serve: Transfer the crispy rice to a serving platter, garnish with additional scallions if desired, and enjoy this crispy, flavorful dish either as a side or a main component.
Notes
- Ensure the rice is fully cooled before pan-frying; warm rice will turn mushy and not crisp properly.
- Adjust heat as necessary to avoid burning; aim for a golden, crispy crust, not a charred surface.
- Feel free to add vegetables, herbs, or proteins to the rice before crisping for extra flavor and nutrition, making sure they are evenly distributed.
- You can use jasmine or basmati rice, but cooking times may vary slightly.
- Substituting coconut milk with water or broth is possible but will change the flavor; adjust seasoning accordingly.
- Check rice cooking progress after 4 minutes to prevent over-browning and ensure perfect crispiness.
Keywords: crispy rice, Bobby Flay recipe, pan-fried rice, coconut milk rice, scallions, savory side dish
Find it online: https://biteandenjoy.com/bobby-flays-crispy-rice-recipe/
