More about "bobby flay shares his crispy coconut scallion rice recipe from his new cookbook bobby at home food"
BOBBY FLAY’S CRISPY COCONUT SCALLION RICE RECIPE
From steamykitchen.com
4.9/5 (11)Category Side DishCuisine AsianCalories 368 per serving
- 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.
BOBBY AT HOME COOKBOOK GIVEAWAY & CRISPY COCONUT …
From queenbeelatina.com
Servings 4Estimated Reading Time 4 minsCategory Side Dish
- Combine the coconut milk, 2 teaspoons salt, ¼ teaspoon pepper, and 1 cup water in a medium saucepan and bring to a 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 the 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 becomes 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
CRISPY COCONUT-SCALLION RICE RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- Combine the coconut milk, 2 teaspoons salt, ¼ teaspoon pepper, and 1 cup water in a medium saucepan and bring to a boil over high heat
- Reduce the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes
BOBBY FLAY'S CRISPY COCONUT-SCALLION RICE - C H E W I N G …
From chewingthefat.us.com
Author Monte MathewsEstimated Reading Time 7 mins
BOBBY FLAY SHARES HIS CRISPY COCONUT-SCALLION RICE …
From parade.com
Cuisine AsianCategory Side DishServings 4Total Time 15 mins
BOBBY FLAY'S CRISPY COCONUT SCALLION RICE | PUNCHFORK
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