Introduction

Bobby Flay’s Crispy Rice is a delightful dish featuring perfectly cooked rice with a golden, crunchy crust. Infused with scallions and coconut milk, it offers a rich, flavorful twist on a simple staple that’s both satisfying and easy to prepare.

A round cast iron pan filled with crispy rice that has a golden brown crust on top, covering a layer of soft, fluffy white rice beneath. In the center, there is a small pile of chopped green onions, adding a fresh green color contrast to the warm tones of the rice. The pan is placed on a wooden board, set against a white marbled surface background. 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 it to return to a boil.
Step 3: 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.
Step 4: Remove the pan from the heat and let it sit, covered, for 5 minutes.
Step 5: Uncover the pan and use a fork to gently fluff the rice.
Step 6: Spread the rice out in an even layer on a large baking sheet and let it cool completely for about 30 minutes.
Step 7: If preparing in advance, 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 and press it down firmly into an even layer using a sturdy metal spatula.
Step 11: Cook undisturbed until the bottom turns golden brown and crispy, about 5 minutes. Start checking at 4 minutes to prevent burning.
Step 12: Flip the rice, press down again, and cook until the other side is golden and crispy, about another 5 minutes.
Step 13: Transfer the crispy rice to a serving platter, garnish with additional scallions, and enjoy.

Tips & Variations

For extra flavor, add a splash of soy sauce or a sprinkle of toasted sesame seeds before serving.
Use a wide, heavy-bottomed skillet to ensure even crisping and easy flipping.
Substitute canola oil with vegetable or peanut oil for a different aroma.
If you prefer a softer texture, cook the rice a little longer before cooling it.

Storage

Store leftover crispy rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain the crispy texture, or microwave briefly and then crisp it up in a hot pan.

How to Serve

A black cast iron pan filled with a single thick layer of golden brown rice cooked to a slight crisp, topped in the center with a small pile of fresh bright green sliced scallions, all placed on a round wooden board over a white marbled surface with a beige cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Long-grain rice works best for achieving the right texture and crispiness, but you can experiment with jasmine or basmati rice for slight variations in flavor.

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

Make sure your skillet is well-heated with enough oil before adding the rice, and use a sturdy spatula to carefully loosen the rice when flipping. Using a nonstick or well-seasoned cast-iron skillet helps significantly.