Crispy Rice

13.5-ounce can unsweetened full-fat coconut milk, stirred well

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

2 cups Carolina long-grain rice

½ cup thinly sliced scallions, plus more for garnish

¼ cup canola oil

DIRECTIONS

Combine the coconut milk, 1½ cups water, salt and pepper in a medium saucepan and bring to a boil over high heat. Stir in the rice and return to a boil. Reduce the heat to mediumlow, cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove the pan from the heat and let sit, covered, for 5 minutes. Uncover the rice and fluff with a fork. Spread the rice in an even layer over a large sheet pan and let cool completely, about 30 minutes. The rice can be made up to 24 hours in advance; store it on the sheet pan, covered with plastic wrap, in the refrigerator. (In fact, you will get better results if you make the rice the night before.) Combine the rice and scallions in a large bowl. Heat the oil in a large castiron or nonstick skillet over high heat until shimmering. 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.

— From “Beat Bobby Flay” by Bobby Flay with Stephanie Banyas & Sally Jackson

(Clarkson Potter, $32.50)