Description
A recipe for coconut rice featuring a distinct crispy, pan-seared bottom layer, inspired by Chef Bobby Flay.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup jasmine rice, rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsweetened shredded coconut
Instructions
- Heat the vegetable oil in a medium, heavy-bottomed, nonstick saucepan over medium heat.
- Add the rinsed rice to the pan and toast for 2 to 3 minutes, stirring constantly until the grains are lightly coated and fragrant.
- Pour in the coconut milk and water. Add the salt and sugar. Stir once to combine.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 minutes without lifting the lid.
- Remove the saucepan from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting period.
- After resting, remove the lid. Gently stir in the shredded coconut.
- Place the saucepan back on medium heat. Cook, uncovered, for 3 to 5 minutes, shaking the pan occasionally, until you hear the rice begin to crackle and the bottom layer forms a golden crust. Watch carefully to prevent burning.
- Serve immediately, scraping the crispy bottom layer out with a spatula.
Notes
- Rinsing the jasmine rice removes excess starch, which helps achieve a better texture.
- Use a heavy-bottomed pan to distribute heat evenly and promote consistent crisping.
- Do not stir the rice after the initial boil until the resting period is complete.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Stovetop Cooking
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 15
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 0