In a medium saucepan, combine 1 cup of coconut milk with 1 cup of water, and add salt and pepper to taste. Bring the mixture to a boil over medium-high heat. Once boiling, stir in 1 cup of Carolina long-grain rice, return to a boil, then reduce the heat to low. Cover and simmer until the liquid is absorbed, about 18 minutes. Remove from heat and let it sit covered for an additional 5 minutes.

Fluff the cooked rice gently with a fork to separate the grains. Spread the rice evenly on a baking sheet, allowing it to cool completely for about 30 minutes.

In a large bowl, combine the cooled rice with a handful of thinly sliced scallions, mixing them gently to incorporate.

Heat about 2 tablespoons of canola oil in a large skillet over high heat until shimmering. Add the rice mixture to the skillet, pressing it down with a spatula to form a flat, even layer. Cook undisturbed for about 5 minutes or until the bottom is golden brown and crispy.

Once the bottom is nicely browned, carefully flip the rice using a large spatula. If needed, drizzle a bit more oil around the edges to enhance crispiness.

Once both sides are crispy and golden, transfer Bobby Flay's Crispy Rice to a serving platter. Garnish generously with more sliced scallions for a fresh touch.