Crispy Rice
Bobby Flay’s crispy rice transforms cooked rice into crunchy, savory patties, perfect as a side or a base for various toppings.
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.
Notes
Use jasmine rice if you don’t have Carolina rice. Can substitute vegetable oil or light olive oil for canola, but keep the oil hot.