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This image shows a close-up view of Bobby Flay's golden crispy rice, showcasing its crunchy exterior and tender inside, garnished with fresh scallions.

Bobby Flay's Crispy Rice

Crispy rice, enhanced with coconut milk and scallions, offers a golden, crunchy exterior with a tender interior. Perfectly caramelized and versatile, this dish is ideal as a main or side, adding a delightful texture and flavor to any meal.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 368 kcal

Equipment

  • Medium saucepan
  • Heavy-Duty Metal Spatula
  • Cast-Iron or Nonstick Skillet
  • Large bowl
  • Large Baking Sheet

Ingredients
  

  • ½ cup thinly sliced scallions
  • 2 cup Carolina long-grain rice
  • salt and pepper
  • ¼ cup canola oil
  • 1 cup full-fat, unsweetened, canned coconut milk

Instructions
 

  • 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.
  • Once boiling, stir in the rice and allow it to return to a boil.
    This image shows rice being cooked in a medium saucepan with coconut milk, salt, and pepper on high heat, creating a tender and flavorful base for the crispy rice
  • 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.
  • Once cooked, remove the pan from the heat and let it sit, covered, for 5 minutes.
  • Afterward, uncover the pan and use a fork to gently fluff the rice.
    This image shows cooked rice being gently fluffed with a fork in a saucepan, separating the grains and releasing steam to prepare for cooling.
  • Spread the rice out in an even layer on a large baking sheet and allow it to cool completely for about 30 minutes.
  • If preparing in advance, the rice can be made up to a day ahead; simply cover the baking sheet with plastic wrap and refrigerate.
    This image shows fluffed rice spread evenly on a large baking sheet, cooling completely to ensure the rice will achieve a perfect crispy texture.
  • When ready to cook, mix the rice with the chopped scallions in a large bowl.
  • Heat oil in a large cast-iron or nonstick skillet over high heat until it begins to shimmer.
  • Add the rice to the pan, and using a sturdy metal spatula, press the rice down firmly into an even layer.
    This image shows rice being cooked in a hot cast iron skillet with oil, pressed into an even layer to create a golden, crispy crust on the bottom.
  • Let it cook undisturbed until the bottom turns golden brown and crispy, around 5 minutes, but start checking at 4 minutes to avoid burning.
  • Flip the rice, press it down again, and cook until the other side is golden and crispy, another 5 minutes.
    This image shows the crispy rice being flipped in the skillet using a heavy-duty metal spatula, browning the other side to a perfect golden crisp.
  • Once done, transfer the rice to a serving platter, garnish with additional scallions, and enjoy.
    This image shows golden crispy rice served on a platter, garnished with fresh scallions, ready to be enjoyed as a flavorful main dish or side.

Notes

  • Ensure the rice is completely cooled before crisping. Warm rice can become mushy and won’t crisp up properly.
  • Heat the skillet over high heat but adjust if necessary to avoid burning. The goal is a golden, crispy crust, not a charred one.
  • Feel free to add vegetables, herbs, or protein to the rice before crisping for added flavor and nutrition. Just make sure they’re evenly distributed.