Hamdi Saidani Bobby Flay’s Crunchy Rice is made with coconut milk, Carolina rice, scallions, salt, pepper, and canola oil, creating a savory dish that takes an hour to prepare!
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💛 Why You’ll Love This Crunchy Rice Recipe:
- Textural Delight: Experience a satisfying contrast between the crispy outer layer and the tender inside of the rice.
- Rich Coconut Flavor: The infusion of coconut milk adds a creamy richness that enhances the overall taste.
- Versatility: Serve it as a standalone dish or pair it effortlessly with a variety of main courses.
- Make-Ahead Convenience: Prepare ahead and simply crisp up when ready to serve, perfect for busy schedules or entertaining guests.
âť“ What Is Bobby Flay’s Crunchy Rice Recipe?
Bobby Flay’s Crunchy Rice combines Carolina rice cooked in coconut milk, cooled, mixed with scallions, then pan-crisped for a golden exterior, and served crispy with a hint of scallion flavor.
🍚 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
- salt and pepper
- 1/4 cup canola oil
🍛 How To Make Bobby Flay Crunchy Rice
- In a medium saucepan, combine coconut milk, 2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup of water. Bring to a boil over high heat.
- Stir in the rice and bring back to a boil. Reduce heat to medium-low, cover, and cook for about 18 minutes or until the liquid is absorbed and the rice is tender.
- Remove from heat, keep covered, and let sit for 5 minutes. Fluff the rice with a fork.
- Spread the cooked rice evenly on a large baking sheet and let it cool completely for about 30 minutes. You can refrigerate it covered with plastic wrap for up to 24 hours at this stage.
- In a large bowl, combine the cooled rice with sliced scallions.
- Heat canola oil in a large cast-iron or nonstick pan over high heat until shimmering.
- Add the rice mixture into the hot pan, pressing it down firmly with a heavy-duty metal spatula to flatten the top.
- Cook without stirring until the bottom becomes golden brown and crispy, about 4-5 minutes. Check to ensure it doesn’t burn.
- Carefully flip the rice over, press it down again, and cook for another 4-5 minutes until the other side is also golden brown and crispy.
- Transfer the crispy rice to a serving platter, sprinkle with additional sliced scallions if desired, and serve hot.
đź’ Recipe Tips
- Cooling for Crispiness: Ensure the cooked rice cools completely on the baking sheet before crisping it in the pan. This step helps achieve a crispy texture.
- Hot Pan for Crust: Use a well-heated cast-iron or nonstick pan with hot canola oil. The hot surface is key to creating a golden-brown crust on the rice.
- Even Distribution: When spreading the rice in the pan, press it down firmly and evenly with a spatula. This helps in forming a uniform crust and ensures even cooking.
- Careful Flipping: When flipping the rice to crisp the other side, do it carefully to maintain the shape and integrity of the crispy crust.
🍣What To Serve With Crunchy Rice?
Serve Crunchy Rice with Italian Frittata,Salmon With Brown Sugar And Mustard Glaze, Creamy Cole Slaw, Beef Wellington, Beef Short Ribs,Grilled Pork Tenderloin,Cauliflower Gratin, Baked Beans,Tri Tip Marinade, and Beef Stew.
🎚 How To Store Leftovers Crunchy Rice?
- In The Fridge: Store leftover crunchy rice covered in the fridge for up to 4 days.
- In The Freezer: Freeze leftover crunchy rice in airtight containers for up to 2 months.
🥵 How To Reheat Leftovers Crunchy Rice?
- On The Stove: Reheat leftover crunchy rice in a pan over medium heat for 5 minutes, stirring occasionally until heated through.
- In The Microwave: Heat leftover crunchy rice in a microwave-safe dish in short 20-second intervals, stirring in between, until thoroughly heated.
FAQs
Why is my crunchy rice not getting crispy?
The pan may not be hot enough, or the rice wasn’t pressed down firmly to develop a golden-brown crust.
Why does my crunchy rice taste bland?
The seasoning might need adjustment; ensure enough salt and pepper are added during cooking to enhance flavor.
How do I prevent crunchy rice from sticking to the pan?
Use a well-seasoned, hot nonstick or cast-iron pan with ample oil. Ensure the rice is pressed evenly and flipped carefully during cooking
Why is my crunchy rice watery?
The rice may not have cooked long enough or absorbed enough liquid during the initial cooking phase with coconut milk and water.
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Bobby Flay Crunchy Rice Nutrition Facts
Amount Per Serving
- Calories 313
- Total Fat 8.4g
- Saturated Fat 7.2g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 401mg
- Potassium 133.6mg
- Total Carbohydrates 54g
- Dietary Fiber 0g
- Sugars 0g
- Protein 5.1g
Bobby Flay Crunchy Rice
Description
Bobby Flay’s Crunchy Rice is made with coconut milk, Carolina rice, scallions, salt, pepper, and canola oil, creating a savory dish that takes an hour to prepare!
Ingredients
Instructions
- In a medium saucepan, combine coconut milk, 2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup of water. Bring to a boil over high heat.
- Stir in the rice and bring back to a boil. Reduce heat to medium-low, cover, and cook for about 18 minutes or until the liquid is absorbed and the rice is tender.
- Remove from heat, keep covered, and let sit for 5 minutes. Fluff the rice with a fork.
- Spread the cooked rice evenly on a large baking sheet and let it cool completely for about 30 minutes. You can refrigerate it covered with plastic wrap for up to 24 hours at this stage.
- In a large bowl, combine the cooled rice with sliced scallions.
- Heat canola oil in a large cast-iron or nonstick pan over high heat until shimmering.
- Add the rice mixture into the hot pan, pressing it down firmly with a heavy-duty metal spatula to flatten the top.
- Cook without stirring until the bottom becomes golden brown and crispy, about 4-5 minutes. Check to ensure it doesn’t burn.
- Carefully flip the rice over, press it down again, and cook for another 4-5 minutes until the other side is also golden brown and crispy.
- Transfer the crispy rice to a serving platter, sprinkle with additional sliced scallions if desired, and serve hot.
Notes
- Cooling for Crispiness:Â Ensure the cooked rice cools completely on the baking sheet before crisping it in the pan. This step helps achieve a crispy texture.
Hot Pan for Crust:Â Use a well-heated cast-iron or nonstick pan with hot canola oil. The hot surface is key to creating a golden-brown crust on the rice.
Even Distribution:Â When spreading the rice in the pan, press it down firmly and evenly with a spatula. This helps in forming a uniform crust and ensures even cooking.
Careful Flipping:Â When flipping the rice to crisp the other side, do it carefully to maintain the shape and integrity of the crispy crust.
Bobby Flay Crunchy Rice