Bobby Flay’s take on crispy rice turns simple pantry grains into something crackly, coconut-scented, and utterly moreish. The rice cooks in coconut milk for richness, chills until firm, then gets seared in a blazing-hot skillet until both sides are golden and crunchy. It’s an excellent texture play—soft, tender rice inside and a crisp shell outside—and makes a show-stopping side for weeknights or dinner parties alike. If you want a saucy main to serve alongside, try pairing it with creamy pork chops over dirty rice for a comforting, bold-flavored plate.
Why you’ll love this dish
This crispy rice feels elevated but is surprisingly easy. Cooking the rice partly in coconut milk gives it a subtle creaminess and toasty aroma that browns beautifully. After a short chill, the grains firm up so you can press them into a skillet and get an even, restaurant-quality crust without fancy equipment.
“The outside has the crackle of a great fried rice cake while the inside stays soft and fragrant—an addictive contrast.” — home cook review
Perfect occasions: serve it for a weekend brunch with fried eggs, alongside grilled fish or pork for dinner, or as an impressive vegetarian-friendly centerpiece when topped with sautéed mushrooms and herbs.
How this recipe comes together
This recipe is a simple two-stage process: cook and cool the rice, then fry it hard. First, simmer long-grain rice in a mixture of canned coconut milk, water, salt, and pepper until tender and the liquid is absorbed. After a short steam and a full cool on a baking sheet, fold in scallions and press the mixture into a hot, oiled skillet. Fry each side undisturbed until golden and crisp. The chilling step is key: it dries the surface slightly and helps the rice hold a firm crust.
What you’ll need
- ½ cup thinly sliced scallions (white and green parts)
- 2 cups Carolina long-grain rice (substitute jasmine or long-grain white if needed)
- Salt and pepper, to taste (recipe uses 2 tsp salt and ¼ tsp pepper in the cooking liquid)
- ¼ cup canola oil (or another neutral oil with a high smoke point, such as vegetable or grapeseed)
- 1 cup full-fat, unsweetened canned coconut milk
Ingredient notes:
- Carolina long-grain rice gives a clean, separate-grain texture; use the same rice-to-liquid ratio with other long-grain varieties. If you switch to short-grain, expect a stickier result and reduce the water slightly.
- Full-fat canned coconut milk adds richness and helps the rice brown; light coconut milk will work but gives a less creamy mouthfeel.
- Canola oil is recommended for its neutral flavor and high smoke point; avoid extra-virgin olive oil (low smoke point and stronger flavor).
Step-by-step instructions
- In a medium saucepan, combine 1 cup canned coconut milk, 2 teaspoons salt, ¼ teaspoon pepper, and 1 cup water. Bring to a boil over high heat.
- Stir in the rice once the liquid boils and wait for it to return to a boil.
- Reduce heat to medium-low, cover, and cook about 18 minutes until liquid is absorbed and rice is tender.
- Remove from heat and let the pan sit, covered, for 5 minutes to finish steaming.
- Fluff the rice with a fork to separate the grains.
- Spread the rice on a large baking sheet and cool completely for about 30 minutes—this firms the rice so it holds together when frying.
- Once cooled, transfer rice to a large bowl and gently mix in the chopped scallions. Season to taste with additional salt and pepper if needed.
- Heat ¼ cup canola oil in a large skillet over high heat until shimmering and just smoking.
- Add the rice to the pan and press it down into an even layer with the back of a spatula. Compact it firmly so the grains bond.
- Cook undisturbed for about 5 minutes, until the bottom is deep golden brown and releases easily from the pan.
- Flip the rice (slide it onto a plate, invert the plate over the pan, then flip back into the skillet) and press down again. Cook another 5 minutes until the second side is crispy.
- Transfer the crispy rice to a serving platter. Garnish with extra sliced scallions and serve warm.
Ingredient list
- ½ cup thinly sliced scallions
- 2 cups Carolina long-grain rice
- 2 teaspoons salt (for cooking liquid) + extra to taste
- ¼ teaspoon black pepper (plus more to taste)
- ¼ cup canola oil
- 1 cup full-fat canned coconut milk
Substitution tips inline:
- For a lighter version, use light coconut milk and reduce oil.
- Swap scallions for chives or thinly sliced green garlic if in season.
- For gluten-free or vegan main courses, top with sautéed greens or mushrooms.
How to plate and pair
Serve the rice as a crisp base for saucy mains or a crunchy side to mellow proteins. Try it with grilled shrimp, pan-seared fish, roasted chicken, or the creamy pork chops mentioned earlier. For a vegetarian approach, pile roasted mushrooms and a drizzle of soy-sesame vinaigrette on top. Garnish with a splash of lime, toasted sesame seeds, or a few extra scallion rings for color and brightness.
For a full meal idea that complements this texture-forward side, pair it with a rich, saucy entree like this creamy pork chops over dirty rice to balance the crisp with silky sauce.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cooling the rice quickly before refrigerating reduces bacterial risk—don’t leave it at room temperature for more than two hours.
- Freezer: You can freeze individual portions wrapped tightly for up to 1 month. Thaw overnight in the fridge.
- Reheating: To regain crispness, reheat in a skillet over medium heat with a teaspoon of oil—press down briefly to refresh the crust. An oven at 375°F for 8–12 minutes also works well for larger pieces. Avoid microwaving if you want to keep the crunchy exterior; the microwave softens the crust.
Helpful cooking tips
- Cool completely before frying: chilled rice holds together far better and splatters less when it hits hot oil.
- Use a thin, wide spatula to press and flip the rice; a metal spatula gives the best contact for browning.
- Control the heat—very hot oil creates a fast crust but can burn; if the oil smokes heavily, lower the heat slightly.
- If the rice sticks, let it cook a bit longer; a well-formed crust will naturally release from the pan.
- Make-ahead: cook and chill the rice a day ahead; press and fry just before serving for less hands-on time during the meal.
Recipe variations
- Coconut-chile: add a pinch of red pepper flakes to the rice before frying for a gentle heat.
- Herb-laced: fold in cilantro and lime zest after frying for a fresher finish.
- Cheesy crust: sprinkle a thin layer of grated Parmesan over the rice before the final minute of frying for an umami, golden edge.
- Gluten-free/vegan topping ideas: top with smoky tempeh, roasted eggplant, or avocado and a squeeze of citrus.
Common questions
Q: Can I use leftover plain rice instead of cooking new rice in coconut milk?
A: Yes. Firm, day-old rice works—stir in a few tablespoons of coconut milk while reheating to mimic the coconut flavor, then fry until crispy. Freshly cooked then thoroughly cooled rice gives the best texture.
Q: Is it safe to fry rice after it sits at room temperature?
A: Cooked rice should be cooled quickly and refrigerated within two hours to reduce the risk of Bacillus cereus. For this recipe, cool on a baking sheet and transfer to the fridge if you won’t fry within 30–60 minutes.
Q: My rice falls apart when I try to flip it. How do I prevent that?
A: Make sure the rice is well-chilled and tightly compacted before you flip. Use the plate invert technique to flip large disks: slide the rice onto a plate, lay the skillet over the plate, flip both, and then slide the rice back into the skillet.
Q: Can I make smaller patties instead of one large cake?
A: Absolutely. Form individual cakes in a ring mold or with your hands; they’re easier to flip and ideal for single-serve plating.
Q: What oil is best for frying to get a crisp crust?
A: Neutral oils with a high smoke point—canola, vegetable, or grapeseed—are ideal. They brown the rice without adding competing flavors.
Q: How do I re-crisp refrigerated leftovers?
A: Reheat in a dry skillet over medium heat with a splash of oil and press down briefly. The stovetop method restores crispness better than the microwave.
If you have other questions about timing, substitutions, or plating ideas, ask and I’ll help tailor this to your pantry or the main course you’re serving.
Crispy Coconut Rice
Ingredients
For the Rice
- 2 cups Carolina long-grain rice Can substitute with jasmine or long-grain white rice.
- 1 cup full-fat canned coconut milk Adds richness; light coconut milk can be used but is less creamy.
- 1 cup water
- 2 teaspoons salt Plus extra to taste.
- ¼ teaspoon black pepper Plus more to taste.
For Frying
- ¼ cup canola oil Can substitute with another neutral oil like vegetable oil or grapeseed oil.
- ½ cup thinly sliced scallions Include white and green parts.
Instructions
Cooking the Rice
- In a medium saucepan, combine coconut milk, salt, pepper, and water. Bring to a boil over high heat.
- Stir in the rice and allow the liquid to return to a boil.
- Reduce heat to medium-low, cover, and cook for about 18 minutes until liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork and spread it on a baking sheet to cool completely for about 30 minutes.
Frying the Rice
- Once cooled, transfer the rice to a bowl and gently mix in the chopped scallions. Adjust seasoning as needed.
- Heat canola oil in a large skillet over high heat until shimmering.
- Add the rice to the skillet, pressing it down to form an even layer.
- Cook undisturbed for about 5 minutes until the bottom is golden brown.
- Flip the rice using a plate invert technique and pressure down again. Cook for another 5 minutes until crispy.
- Transfer the crispy rice to a serving platter, garnish with extra scallions, and serve warm.