Sandra This delicious Bobby Flay Crispy Rice is a quick and versatile dish that’s perfect as a side or a light meal. Packed with golden onions, tender zucchini, and creamy feta, it’s baked to create a perfectly crispy layer of rice on the bottom, similar to a Persian Tahdig. It’s an easy, crowd-pleasing recipe, ready in about 45 minutes.
Bobby Flay Crispy Rice Ingredients
- 3-4 cups cooked white rice, preferably day-old and cold
- 1 stick (8 tbsp) unsalted butter, divided
- 1 yellow onion, finely diced
- 1 zucchini, finely diced or shredded
- 1 cup feta cheese, crumbled
- Kosher salt and freshly cracked black pepper, to taste
How To Make Bobby Flay Crispy Rice
- Prep the Oven and Rice: Preheat your oven to 400°F (200°C). If you are not using leftover rice, cook 1 cup of dry white rice according to package directions to yield 3-4 cups of cooked rice. Spread the cooked rice on a baking sheet to cool completely.
- Sauté the Vegetables: In a large, 10-inch non-stick oven-safe skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until golden and soft. Add the zucchini and cook until tender.
- Combine the Mixture: In a large bowl, combine the cooled cooked rice, the sautéed onion and zucchini mixture, and the crumbled feta cheese. Season generously with salt and pepper and mix well.
- Create the Crispy Crust: Wipe out the skillet. Melt about 4 tablespoons of the remaining butter in the skillet over medium heat, swirling to coat the entire bottom. Add the rice mixture to the pan and use a spatula to press it down gently but firmly into an even layer.
- Bake the Rice: Place the skillet in the preheated oven and bake for 15-20 minutes.
- Finish and Serve: Carefully remove the skillet from the oven. Dot the top of the rice with the remaining 2 tablespoons of butter. Return the skillet to the oven and bake for another 15 minutes, or until you can see the edges of the rice are a deep golden brown and crispy.
- Serve: Let the crispy rice rest in the pan for 5 minutes. You can either cut it into wedges and serve it directly from the pan, or carefully invert it onto a large plate to show off the crispy bottom crust.
Recipe Tips
- How to get an extra crispy crust? The most important secret is to use cold, day-old rice. Fresh, warm rice contains too much moisture and will steam instead of fry, resulting in a soggy bottom. A hot, well-buttered, non-stick skillet is also essential.
- Why do I have to press the rice down? Pressing the rice mixture firmly into the pan is a crucial step. It ensures that as many grains of rice as possible are in direct contact with the hot butter, which is what creates a cohesive, golden-brown, and perfectly crispy crust.
- How do I flip it without breaking it? Let the rice rest for about 5 minutes after it comes out of the oven. This allows it to set up. To flip, place a large, flat plate over the top of the skillet. Using oven mitts, confidently and quickly invert the skillet.
- Can I use different cheeses or vegetables? Absolutely! This is a very versatile recipe. As the recipe notes, you could substitute the feta with goat cheese or ricotta for a milder flavor. Sautéed mushrooms, spinach (squeezed very dry), or bell peppers would also be delicious additions.
What To Serve With Crispy Rice
This is a fantastic and unique side dish that adds a wonderful textural element to a meal. It pairs beautifully with:
- Grilled chicken, steak, or salmon
- A hearty stew or chili, for scooping
- A simple fried or poached egg on top for a complete lunch
How To Store Crispy Rice
- Best Eaten Fresh: This dish is at its absolute crispiest and best when it is served hot from the oven.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The crispy texture will soften upon storing.
- Reheat: For the best results, reheat slices in a hot, lightly buttered skillet over medium heat to help re-crisp the bottom.
Crispy Rice Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 450 kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 26g
- Saturated Fat: 15g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my rice stick to the pan?
This usually happens if you are not using a good quality non-stick or a very well-seasoned cast-iron skillet, or if you didn’t use enough butter in the bottom of the pan.
Can I use brown rice?
You can, but the texture will be different. White rice, particularly a medium-grain rice like Jasmine or Calrose, has a higher starch content which helps it stick together and form a better, more cohesive crust.
What if I don’t have an oven-safe skillet?
You can start by sautéing the vegetables in a regular skillet. Then, generously butter a 9 or 10-inch round cake pan or a pie dish. Press the rice mixture into the pan and proceed with the baking steps as directed.
Bobby Flay Crispy Rice with Zucchini and Feta Recipe
Description
A simple and delicious side dish where a mixture of cooked rice, sautéed zucchini, onion, and feta is baked in a skillet to create a perfectly crispy, golden-brown crust.
Ingredients
Instructions
- Preheat oven to 400°F. If you don’t have leftover rice, cook some and let it cool completely.
- In a large oven-safe skillet, sauté the onion and zucchini in 2 tbsp of butter until soft.
- In a large bowl, mix the cooled rice, the sautéed vegetables, and the feta cheese. Season well with salt and pepper.
- Wipe out the skillet. Melt 4-6 tbsp of butter in the pan over medium heat.
- Add the rice mixture and press it firmly into an even layer.
- Bake for 15-20 minutes. Dot the top with the remaining 2 tbsp of butter and bake for another 15 minutes until the edges are deep golden.
- Let it rest for 5 minutes before slicing or inverting onto a plate to serve.
Notes
- Use Cold, Day-Old Rice: The most important tip for this recipe is to use cold, dry, leftover rice. This is the absolute secret to achieving a crispy, not soggy, texture.
- Use a Non-Stick Skillet: To ensure a clean release of your beautiful crispy crust, use a high-quality non-stick or a very well-seasoned cast-iron skillet that is also oven-safe.
- Press it Down: Don’t be gentle when you add the rice to the pan. Press it down firmly and evenly with a spatula to ensure maximum contact with the hot butter, which creates the best crust.
- Be Patient: Let the rice bake undisturbed. Resist the urge to peek at the bottom; look for the edges to turn a deep golden brown as a sign that your crust is forming perfectly.
Bobby Flay Crispy Rice with Zucchini and Feta Recipe
