Bobby Flays Crispy Coconut Scallion Rice Recipes

BOBBY FLAY'S CRISPY COCONUT SCALLION RICE RECIPE

Bobby Flay's Crispy Coconut Scallion Rice Recipe image

Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

Provided by Bobby Flay

Number Of Ingredients 5

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

Steps:

Combine the coconut milk, 2 teaspoons salt, 1/4 teaspoon pepper and 1 cup water in a medium saucepan and bring to boil over high heat. Stir in the rice and bring back to a boil. Reduce the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes.
Remove the pan from the heat and let sit, covered for 5 minutes. Remove the lid and fluff the rice with a fork. Spread the rice in an even layer over a large baking sheet and let cool completely, about 30 minutes. The rice can be made up to 24 hours in advance; store it on a baking sheet, covered with plastic wrap, in the refrigerator.
Combine the rice and scallions in a large bowl. Heat the oil in a large cast-iron or nonstick pan over high heat until it begins to shimmer. Add the rice and, using a heavy-duty metal spatula, immediately press the rice down into the pan until the top is flat. Cook, without stirring, until the bottom has become golden brown and crispy, about 5 minutes (start checking at 4 minutes, making sure not to burn it). Turn the rice over and press down firmly on the top again. Cook until the bottom is golden brown and crispy, about 5 minutes more. Transfer to a platter, sprinkle with more scallions, and serve.

Nutrition Facts : ServingSize -44 g, Calories 368 kcal, Carbohydrate 26 g, Protein 4 g, Fat 29 g, SaturatedFat 14 g, Sodium 12 mg, Fiber 2 g, Sugar 2 g

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