Crispy Coconut Rice
Bobby Flay’s crispy coconut rice combines long-grain rice cooked in coconut milk with a golden, crunchy exterior, creating a delightful textural contrast perfect for any occasion.
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.
Notes
Leftover rice can be stored in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a little oil for crispness. Variations include adding herbs or cheese for different flavors.