Description
A guide to mastering crispy rice with a coconut-scallion flavor, perfect as a side or main dish.
Ingredients
Scale
- 1 cup Carolina long-grain rice
- 1 can coconut milk
- 1 cup water
- 2 tsp salt
- 1/4 tsp pepper
- 1/4 cup canola oil
- Chopped scallions
Instructions
- Cook the rice by bringing coconut milk, water, salt, and pepper to a boil in a saucepan. Stir in the rice, reduce heat, cover, and simmer for 18 minutes.
- Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork.
- Spread the cooked rice on a baking sheet to cool completely, about 30 minutes.
- Once cooled, fold in chopped scallions.
- Heat the canola oil in a skillet over high heat until shimmering. Test with a few grains of rice; they should sizzle immediately.
- Press the rice mixture evenly into the skillet, forming a compact layer. Cook for 4-5 minutes until the bottom is golden brown and crispy.
- Flip the rice using a large plate: invert the skillet’s contents onto the plate, then slide the rice back into the skillet to crisp the other side for another 5 minutes.
- Serve immediately garnished with more scallions.
Notes
Ensure the rice cools enough to firm up before frying for best results. Use a thin spatula for flipping and be patient to avoid breaking the rice cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg