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Bobby Flay’s Crispy Coconut Rice Recipe

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★★★★★

4.7 from 150 reviews

Bobby Flay’s Crispy Rice is a delightful dish featuring perfectly cooked Carolina long-grain rice cooked in rich coconut milk, then pan-fried to achieve a golden, crispy crust. Enhanced with fresh scallions and seasoned simply with salt and pepper, this recipe brings out the contrast of creamy and crunchy textures, making it a flavorful side or snack.

Ingredients

Scale

Rice and Seasonings

  • 2 cups Carolina long-grain rice
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1 cup water
  • 1 cup full-fat, unsweetened canned coconut milk

Toppings and Cooking

  • ½ cup thinly sliced scallions
  • ¼ cup canola oil

Instructions

  1. Prepare the cooking liquid: 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.
  2. Add the rice and cook: 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 steam and finish cooking evenly.
  4. Fluff and cool: Uncover the pan and gently fluff the rice with a fork. Spread the rice evenly over a large baking sheet and let it cool completely for about 30 minutes.
  5. Storage (optional): If preparing ahead, cover the baking sheet with plastic wrap and refrigerate the rice for up to one day.
  6. Mix scallions with rice: When ready to cook, combine the cooled rice with the sliced scallions in a large bowl.
  7. Heat the oil: In a large cast-iron or nonstick skillet, heat the canola oil over high heat until it begins to shimmer, indicating it is hot enough.
  8. Form the crispy rice layer: Add the rice mixture to the skillet and use a sturdy metal spatula to press it down firmly into an even layer.
  9. Cook to crisp the bottom: Let the rice cook undisturbed until the bottom develops a golden-brown crust, about 4–5 minutes. Check at 4 minutes to prevent burning.
  10. Flip and crisp the other side: Carefully flip the rice, press it down again with the spatula, and cook until the second side is also golden and crispy, about another 5 minutes.
  11. Serve: Remove the crispy rice from the skillet and transfer to a serving platter. Garnish with additional sliced scallions if desired, and enjoy immediately.

Notes

  • Use a sturdy metal spatula to flip the rice carefully to keep the crispy layer intact.
  • Allowing the rice to cool completely before frying helps achieve a better crust.
  • This dish pairs well with grilled meats or as a flavorful side to Asian-inspired meals.
  • You can adjust the seasoning by adding more salt or pepper to taste before frying.
  • Refrigerating the rice overnight helps in forming a firmer crust when frying.

Keywords: Bobby Flay crispy rice, coconut milk rice, pan-fried rice, crispy rice recipe, scallion rice, easy side dish

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