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Bobby Flay Coconut Crispy Rice Recipe

Bobby Flay Coconut Crispy Rice
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This recipe transforms cooked rice into a deliciously crispy treat using coconut milk and oil. The bottom layer is pan-fried until golden and crunchy, while the top remains soft and infused with coconut flavor. It’s inspired by the crispy rice dishes of Persian tahdig and Southeast Asian cuisines, but with Bobby Flay’s signature twist.

Ingredients

  • Cooked jasmine rice (cold, day-old preferred) – 3 cups

  • Coconut milk (full-fat) – ½ cup

  • Coconut oil (or neutral oil) – 3 tablespoons

  • Salt – ½ teaspoon (or to taste)

  • Fresh cilantro or scallions (for garnish) – optional

  • Lime wedges (for serving) – optional

Instructions

  • Prepare the rice mixture – In a bowl, combine the cold cooked rice, coconut milk, and salt. Mix well but gently to coat the grains without breaking them.

  • Heat the oil – In a nonstick or cast-iron skillet, heat coconut oil over medium heat until shimmering.

  • Add the rice – Spread the rice mixture evenly into the pan. Press it down gently using a spatula to form a compact layer.

  • Cook without stirring – Let it cook undisturbed for 10–15 minutes, or until the bottom is golden brown and crispy.

  • Check for crispiness – Gently lift an edge with a spatula to check for even browning.

  • Flip or invert – Carefully invert the crispy rice onto a serving plate. (Alternatively, you can scoop and serve directly.)

  • Garnish and serve – Top with chopped herbs or scallions, and serve with lime wedges if desired.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-coconut-crispy-rice/