Bobby Flay Crunchy Rice Recipe

This Bobby Flay Crunchy Rice Recipe is a crispy and golden recipe, which features creamy coconut milk and fresh scallions. It’s a unique textural side dish, ready in about 1 hour (including cooling time).

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Bobby Flay Crunchy Rice Ingredients

1 cup unsweetened full-fat canned coconut milk
2 cup Carolina long-grain rice
1/2 cup scallions, thinly sliced
1/4 cup canola oil
1 cup water
Salt and pepper

How To Make Bobby Flay Crunchy Rice

Cook the rice base: In a medium saucepan, combine the coconut milk, 1 cup of water, 2 teaspoons of salt, and 1/4 teaspoon of pepper. Bring the liquid to a boil over high heat. Stir in the Carolina long-grain rice and return to a boil.
Simmer and steam: Reduce the heat to medium-low, cover the pot tightly, and cook for about 18 minutes, or until the liquid is fully absorbed and the rice is tender. Remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
Cool and dry: Spread the cooked rice evenly onto a large baking sheet. Let it cool completely for about 30 minutes. This step dries the rice out slightly, which is essential for getting a crispy crust later. Note: You can refrigerate the rice covered with plastic wrap for up to 24 hours at this stage.
Mix with aromatics: Transfer the cooled rice to a large bowl. Add the sliced scallions and toss to combine.
Form the crust: Heat the canola oil in a large cast-iron skillet or nonstick pan over high heat until shimmering. Add the rice mixture to the hot pan. Press it down firmly with a heavy-duty metal spatula to flatten the top and compress the grains against the hot surface.
Crisp the bottom: Cook without stirring for about 4-5 minutes. Check the edges to ensure it is turning golden brown and crispy, but be careful not to burn it.
Flip and finish: Carefully flip the rice over. (If it breaks apart, that is okay; press it back down). Press down again with the spatula and cook for another 4-5 minutes until the second side is golden brown and crispy.
Serve: Transfer the crispy rice cake to a serving platter. Sprinkle with additional sliced scallions if desired and serve hot.

Recipe Tips

Why cool the rice? Spreading the rice out to cool allows excess moisture to evaporate. If you try to fry hot, steamy rice, it will stick to the pan and turn into mush rather than developing a crispy crust.
The Rice Variety: Bobby Flay specifies “Carolina long-grain rice” for a reason. It has a lower starch content than Jasmine or Sushi rice, meaning the grains stay separate and distinct, allowing for a better crunch.
Full-Fat Coconut Milk: Do not use “light” coconut milk. The fat content in the full-fat version coats the grains and aids in the frying process, adding a rich, nutty flavor.
The “Flip”: Flipping a large pan of rice can be intimidating. You can invert it onto a plate and slide it back in, or simply break it into large chunks and flip them individually. The taste is the same!

What To Serve With Bobby Flay Crunchy Rice

This dish has Asian and Caribbean influences, making it a versatile side.

Grilled Salmon: The coconut flavor pairs beautifully with fatty fish.
Spicy Curries: The crispy texture contrasts with soft stews.
Jerk Chicken: A classic Caribbean pairing.
Seared Scallops: Elegant and texturally interesting.

How To Store Bobby Flay Crunchy Rice Recipe

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: To restore the crunch, reheat the rice in a skillet with a little oil over medium heat. Microwaving will make it soft and chewy.
Freeze: Freezing is not recommended, as the texture of the rice will become grainy and dry.

Bobby Flay Crunchy Rice Nutrition Facts

Calories: 380
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 0mg
Sodium: 450mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugar: 1g
Protein: 5g

Nutrition information is estimated per serving based on 6 servings.

FAQs

Is this like Tahdig?

Yes, it is very similar to Persian Tahdig or Korean Nurungji. It celebrates the “scorched rice” layer at the bottom of the pot, but this recipe intentionally crisps the entire batch in a skillet.

Can I use olive oil?

No. You need high heat to crisp the rice quickly. Olive oil has a low smoke point and will burn and taste bitter. Stick to canola, vegetable, or peanut oil.

My rice is sticking, what happened?

sually, rice sticks if it wasn’t cooled enough (too much steam), or if the pan wasn’t hot enough before adding the rice. A cast-iron skillet or a very high-quality nonstick pan is essential here.

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