Description
A budget-friendly dish that features a crunchy exterior and fluffy interior, perfect for any occasion.
Ingredients
- ½ cup thinly sliced scallions
- 2 cups Carolina long-grain rice
- Salt and pepper (to taste)
- ¼ cup canola oil
- 1 cup full-fat, unsweetened canned coconut milk
Instructions
- In a medium saucepan, mix coconut milk, 2 teaspoons of salt, ¼ teaspoon of pepper, and 1 cup of water. Bring to a boil over high heat.
- Stir in the rice and wait for it to return to a boil.
- Lower heat to medium-low, cover, and cook for about 18 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat and let sit covered for an additional 5 minutes.
- Fluff the rice gently with a fork and spread it on a baking sheet. Cool completely for about 30 minutes.
- Mix cooled rice with chopped scallions in a large bowl.
- Heat canola oil in a skillet over high heat until shimmering.
- Add rice to the pan, pressing it down into an even layer.
- Cook undisturbed until bottom is golden brown (about 5 minutes).
- Flip the rice, press down again, and cook until other side is golden and crispy (another 5 minutes).
- Transfer to a serving platter, garnish with scallions, and serve.
Notes
This dish can be enjoyed warm and pairs well with grilled chicken, sautéed vegetables, or a zesty salad. Leftovers can be stored in an airtight container for 3-4 days.