Bobby Flay’s Crispy Rice: How He Gets That Perfect Crisp Recipe
Introduction
Bobby Flay’s crispy rice is a delicious way to enjoy perfectly golden, crunchy rice with a rich coconut flavor. This method gives you a satisfying texture that’s great as a side dish or a base for various toppings.
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
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 heat and let it sit, covered, for 5 minutes. Then, uncover and gently fluff the rice with a fork.
- Step 5: Spread the rice evenly on a large baking sheet and let it cool completely for about 30 minutes. For advance prep, cover with plastic wrap and refrigerate up to a day.
- Step 6: When ready, mix the cooled rice with the sliced scallions in a large bowl.
- Step 7: Heat the canola oil in a large cast-iron or nonstick skillet over high heat until shimmering.
- Step 8: Add the rice mixture to the pan and press it down firmly into an even layer using a sturdy metal spatula.
- Step 9: Cook undisturbed until the bottom is golden brown and crispy, about 5 minutes. Start checking at 4 minutes to avoid burning.
- Step 10: Flip the rice, press down again, and cook until the other side is golden and crispy, another 5 minutes.
- Step 11: Transfer the crispy rice to a serving platter, garnish with additional scallions, and enjoy.
Tips & Variations
- Ensure the rice is completely cooled before cooking to achieve the best crispiness and avoid mushiness.
- Adjust the heat as needed to prevent burning while still forming a golden crust.
- Add chopped vegetables, fresh herbs, or cooked protein to the rice before crisping for extra flavor and nutrition.
- Use a heavy spatula to press the rice firmly into the pan, which helps create an even crispy layer.
Storage
Store leftover crispy rice in an airtight container in the refrigerator for up to 3 days. Reheat in a nonstick skillet over medium heat to restore the crisp texture, or warm briefly in a microwave if preferred, though it may lose some crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Carolina long-grain rice is recommended for its texture and starch content, but you can experiment with other long-grain varieties. Avoid sticky or short-grain rice as they won’t crisp as well.
Why do I need to cool the rice before crisping it?
Cooling the rice allows excess moisture to evaporate and firms up the grains, which helps create a crispy crust when cooked. Warm rice tends to become mushy instead of crispy.
PrintBobby Flay’s Crispy Rice: How He Gets That Perfect Crisp Recipe
Bobby Flay’s Crispy Rice recipe combines tender, flavorful rice cooked in coconut milk with the perfect golden, crispy crust achieved by cooking it in a hot skillet. The addition of thinly sliced scallions adds a fresh, vibrant touch. This technique creates a delightful contrast between soft rice and a crunchy exterior, making it an excellent side or main dish.
- Prep Time: 40 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 8 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Rice and Cooking Liquid
- 2 cups Carolina long-grain rice
- 1 cup full-fat, unsweetened canned coconut milk
- 1 cup water
- 2 teaspoons salt
- ¼ teaspoon black pepper
For Crisping and Garnish
- ½ cup thinly sliced scallions
- ¼ cup canola oil
Instructions
- Prepare the cooking liquid: In a medium saucepan, combine the coconut milk, 2 teaspoons salt, ¼ teaspoon black pepper, and 1 cup water. Bring the mixture to a boil over high heat to create a flavorful base for the rice.
- Add and cook rice: Once boiling, stir in the rice and allow the mixture to return to a boil. Then reduce the heat to medium-low, cover the saucepan, and simmer for about 18 minutes or until the liquid is fully absorbed and the rice is tender.
- Rest and fluff rice: Remove the pan from heat and let the rice sit covered for 5 minutes. Then uncover and gently fluff the rice with a fork to separate the grains and release steam.
- Cool the rice: Spread the fluffed rice in an even layer on a large baking sheet and allow it to cool completely for 30 minutes. For advance prepping, cover the rice with plastic wrap and refrigerate for up to one day.
- Mix in scallions: When ready to cook, combine the cooled rice with the thinly sliced scallions in a large bowl, ensuring even distribution.
- Heat the skillet: Warm ¼ cup canola oil in a large cast-iron or nonstick skillet over high heat until shimmering and hot.
- Form the crispy rice crust: Add the rice mixture to the skillet, press it down firmly and evenly with a sturdy metal spatula. Let it cook undisturbed for about 5 minutes or until the bottom is golden brown and crisp, checking at 4 minutes to prevent burning.
- Flip and crisp other side: Carefully flip the rice, pressing down again firmly, and cook for another 5 minutes until the second side is also golden and crispy.
- Serve: Transfer the crispy rice to a serving platter, garnish with additional scallions if desired, and enjoy the perfect crispy rice dish.
Notes
- Ensure the rice is completely cooled before crisping; warm rice will not crisp properly and becomes mushy.
- Maintain high heat but adjust as needed to avoid burning the rice; a golden crust is the goal, not charring.
- For extra flavor and nutrition, mix in vegetables, herbs, or protein before crisping, making sure they are evenly distributed.
Keywords: crispy rice, coconut milk rice, Bobby Flay rice recipe, skillet crispy rice, scallion rice, side dish, vegetarian rice
