Email to Cat      

Carolina Gold Rice

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"Carolina gold rice, a fat, golden-hued, long-grained variety native to South Carolina, is so flavorful that only simple preparations are required. It is excellent in its most basic form, cooked in water with just a little salt and pepper, but for special occasions I opt for this gently embellished preparation."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 1 tablespoon unsalted butter
â—¦ 1 shallot, minced
â—¦ 2 cups Carolina Gold rice
â—¦ Sea salt and freshly ground black pepper
â—¦ 2 tablespoons fresh thyme
â—¦ 2 ½ cups low-sodium chicken or vegetable broth


Recipe

Heat the olive oil and butter in a saucepan over medium-high heat until sizzling hot.

Add the shallot and cook and stir for about 2 minutes, until soft and translucent. Add the rice, season with salt and pepper to taste, and stir to coat with oil and butter. Cook for about 2 minutes, stirring occasionally. Add the thyme and just enough broth to cover the rice by about ¼ inch, stirring just once to combine.

Cover, reduce the heat to low, and simmer for about 20 minutes, until the rice is tender and all the liquid is absorbed. Remove from the heat and let sit, covered, for about 5 minutes. Serve warm.

Serves 4 to 6



• Chew On This — About Carolina Gold Rice:
Often called the grandfather of long-grain rice in the Americas, Carolina Gold is a beautiful variety that was the star of the antebellum rice trade and a driving force in the creation of a distinct Southern culinary tradition. Despite these claims to fame, Carolina Gold fell by the wayside after the Civil War, along with the South's rice economy. It was half forgotten and nearly extinct by the time Richard Schulz, a Georgia surgeon and plantation owner, rehabilitated the grain in the 1980s. Thanks to his efforts, it is now once again commercially available from vendors like South Carolina's Carolina Plantation Rice and Anson Mills.