Bobby Flay’s crispy rice turns ordinary cooked rice into a crunchy, savory patty that’s equal parts comfort and showstopper. A handful of scallions folded into coconut-scented long-grain rice, pressed into a hot skillet and cooked until both sides are golden — it’s simple, fast, and seriously addictive. If you want a quick side that can double as a vehicle for tofu, fish, or a fried egg, this is the one. For the original inspiration and a close reference, check out the full Bobby Flay’s Crispy Rice recipe page.
Why you’ll love this dish
This crispy rice is a small twist with big payoff: pillowy rice interior, a bronzed, crunchy exterior, and a subtle richness from full‑fat coconut milk. It’s perfect when you want something different from steamed rice without extra fuss.
“Crunchy, fragrant, simple — a sushi rice vibe without the work. My kids went back for seconds.” — a quick-note review
Reasons to try:
- Fast weeknight upgrade: cooks in about 30–40 minutes total.
- Economical: pantry staples (rice, oil, scallions, coconut milk).
- Kid- and crowd-friendly: mild, slightly sweet coconut flavor plus crispy texture.
- Make-ahead friendly: you can cook the rice earlier in the day and finish it just before serving.
Step-by-step overview
You’ll poach the rice in a mix of coconut milk and water, cool it flat on a tray, fold in scallions, and sear it in a hot skillet until each side is deeply golden. Key moments: don’t over-stir while cooking the rice, let it rest to finish steaming, and press firmly in the skillet to create that uniform crisp crust.
Key ingredients
- 2 cups Carolina long-grain rice — long-grain keeps grains separate and crisps up well.
- 1 cup full‑fat, unsweetened canned coconut milk — provides richness and a gentle sweetness.
- 1 cup water — balances the coconut milk for proper cooking liquid.
- 2 teaspoons salt and 1/4 teaspoon ground black pepper — measured in the cooking liquid for even seasoning.
- 1/2 cup thinly sliced scallions (green parts preferred) — folded into the rice before frying.
- 1/4 cup canola oil — high smoke point and neutral flavor for frying.
Notes and substitutions:
- Use jasmine if you don’t have Carolina rice; avoid short-grain sushi rice (too sticky).
- Swap vegetable oil or light olive oil for canola if needed, but keep the oil hot.
- For a dairy swap in richness, coconut milk is already the choice; don’t use low‑fat coconut milk if you want maximum flavor.
Step-by-step instructions
- Combine liquids and seasonings: In a medium saucepan, add 1 cup coconut milk, 1 cup water, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a rolling boil over high heat.
- Add rice and simmer: Stir in 2 cups rice. When it returns to a boil, lower heat to medium‑low, cover, and cook about 18 minutes, or until liquid is absorbed and rice is tender.
- Rest and fluff: Remove from heat and let sit, covered, for 5 minutes. Then uncover and gently fluff with a fork.
- Cool the rice flat: Spread rice in an even layer on a large baking sheet and cool completely, about 30 minutes. If making ahead, cover and refrigerate for up to a day.
- Mix scallions: When ready to cook, combine the cooled rice and 1/2 cup thinly sliced scallions in a large bowl; break up any large clumps.
- Heat the pan: Warm 1/4 cup canola oil in a large cast‑iron or heavy nonstick skillet over high heat until it shimmers.
- Press and sear: Add the rice in an even layer. Using a sturdy metal spatula, press the rice down firmly into a compact layer. Let it cook undisturbed; start checking at 4 minutes and expect about 5 minutes until the bottom is deep golden and crisp.
- Flip and finish: Carefully flip the rice (you can flip in sections if it’s large), press down again, and cook until the other side is golden, another 4–5 minutes.
- Serve: Transfer to a platter, garnish with extra scallions, and serve hot.
Best ways to enjoy it
Crispy rice is versatile. Serve it:
- As a base for pan-seared salmon or spicy tuna for a contrast of textures.
- Topped with a fried egg and soy‑chili sauce for breakfast or brunch.
- Alongside sautéed greens and pickled vegetables for a light dinner.
Pair it with bold, bright flavors — a squeeze of lime, chile oil, or a spoonful of kimchi elevates the dish. If you want other rice-forward ideas with a crunchy finish, compare this to a spicy stir-fry like the crispy chilli beef rice for protein-forward pairings.
Storage and reheating tips
- Safe storage: Cool rice to room temperature within 1–2 hours, then refrigerate in an airtight container for up to 3–4 days.
- Freezing: You can freeze cooked crispy rice for up to 1 month, but texture will soften after thawing — best used in casseroles or fried again in a skillet.
- Reheating for crispiness: For best texture, reheat in a hot skillet with a little oil, pressing to refresh the crust. An oven or toaster oven at 400°F (205°C) for 8–10 minutes also revives crispness. Microwave only if convenience matters — it will get warm but lose the crunch.
Pro chef tips
- Use a heavy pan: Cast iron or thick-bottomed nonstick gives even browning.
- Don’t crowd the pan: A single, even layer is essential for uniform crisp. If necessary, cook in batches.
- Press firmly and patiently: Good contact equals even caramelization — press down with a metal spatula and hold for 20–30 seconds before letting it sear.
- Check early: Start checking at 4 minutes to prevent burning; heat levels vary.
- Make ahead without losing quality: Cool the rice on a sheet pan, cover and refrigerate. When frying, let it warm a few minutes at room temp so it isn’t ice-cold going into the hot oil.
Creative twists
- Spicy-sesame: Add 1–2 teaspoons toasted sesame oil to the rice before frying and finish with chili crisp.
- Herbaceous: Fold in chopped cilantro and lime zest instead of some scallions for a fresher profile.
- Umami boost: Mix 1 tablespoon soy sauce into the rice before frying (reduce added salt slightly).
- Vegetarian protein: Top with pan-fried tofu or a miso-glazed mushroom mix.
- Low‑fat option: Use light coconut milk or substitute with half water and half vegetable stock; flavor will be less rich.
Common questions
Q: Can I use leftover day‑old rice instead of cooking fresh?
A: Yes. Day‑old rice is drier and often easier to crisp. If using leftover rice, break up clumps, fold in scallions, and proceed to fry. You may not need the cooling step.
Q: My rice stuck to the pan — how do I avoid that?
A: Use a well‑heated heavy skillet and enough neutral oil to coat the surface. Press firmly with a metal spatula and resist flipping until a deep golden crust forms. If rice is too wet, chill it on a sheet pan to dry slightly before frying.
Q: Will this work with short-grain or sushi rice?
A: Short-grain rice tends to be stickier and won’t separate into a crisp layer as cleanly. Long‑grain or jasmine rice gives a better crunchy texture.
Q: Is this recipe vegan?
A: Yes — as written it’s vegan. Use neutral oil and canned coconut milk; top with plant-based proteins if desired.
Q: How long does the crisp last once served?
A: The crust is best immediately. It will remain pleasantly crunchy for about 10–15 minutes at room temperature; cover loosely if you need to hold it briefly, but reheating in a skillet will restore crispness.
Crispy Rice
Ingredients
For the Rice
- 2 cups Carolina long-grain rice Long-grain keeps grains separate and crisps up well.
- 1 cup full-fat, unsweetened canned coconut milk Provides richness and a gentle sweetness.
- 1 cup water Balances the coconut milk for proper cooking liquid.
- 2 teaspoons salt Measured in the cooking liquid for even seasoning.
- 1/4 teaspoon ground black pepper Measured in the cooking liquid for even seasoning.
- 1/2 cup thinly sliced scallions Green parts preferred, folded into the rice before frying.
- 1/4 cup canola oil High smoke point and neutral flavor for frying.
Instructions
Cooking the Rice
- In a medium saucepan, add 1 cup coconut milk, 1 cup water, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a rolling boil over high heat.
- Stir in 2 cups rice. When it returns to a boil, lower heat to medium-low, cover, and cook about 18 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 5 minutes. Then uncover and gently fluff with a fork.
Cooling and Mixing
- Spread rice in an even layer on a large baking sheet and cool completely, about 30 minutes.
- When ready to cook, combine the cooled rice and 1/2 cup thinly sliced scallions in a large bowl; break up any large clumps.
Frying the Rice
- Warm 1/4 cup canola oil in a large skillet over high heat until it shimmers.
- Add the rice in an even layer. Using a sturdy metal spatula, press the rice down firmly into a compact layer. Let it cook undisturbed; start checking at 4 minutes and expect about 5 minutes until the bottom is deep golden and crisp.
- Carefully flip the rice (you can flip in sections if it’s large), press down again, and cook until the other side is golden, another 4–5 minutes.
Serving
- Transfer to a platter, garnish with extra scallions, and serve hot.