And just like that, the holidays are here…
Tori and I have been experimenting and tying new recipes for our upcoming holiday feast, and the Bobby at Home Cookbook arrived in the mail just in time. We were ecstatic about trying some of his famous dishes. The kids and I were salivating while we looked through the images in this new cookbook.
I asked Tori what she wanted to make, and she chose the Crispy Coconut-Scallion Rice. (page 105) We agreed that this flavorful side dish would be a great compliment to our international holiday feast that will include turkey, ham, and maybe even tamales. Yes, our holiday menu is not so traditional, but we love tasty food and hey why not?
This recipe is very easy to make, and I have included a recipe card to share with you!
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Disclosure: Clarkson Potter sent me a copy and is partnering with me for a giveaway!
If there is one single dish that is responsible for me winning on Beat Bobby Flay, it is this one. Not served on its own, obviously, but alongside braises and Asian-inspired dishes. If the judges were tied on their decision, this coconut rice, with its crispy bottom, was the deciding factor. It should come as no surprise that it is just as popular when I serve it at home. If you can make the rice the night before or use leftover rice from Chinese takeout, all the better. The rice really needs to be cool and separated to get really crispy—it will not work with warm rice
Crispy Coconut-Scallion Rice Recipe
Crispy Coconut-Scallion Rice
- 1 cup Unsweetened full-fat canned coconut milk
- Kosher salt and freshly ground black pepper
- 2 cups Carolina long-grain rice
- 1/2 cup Thinly sliced scallions, plus more for garnish
- 1/4 cup Canola oil
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
With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks.
Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.
About the Author
Bobby Flayis one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, the author of 13 cookbooks, and has starred in 14 Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame.