Ricely Yours
Tapping the Southern staple for five new classics
Carolina Gold Risotto with Pumpkin, Sage, and Country Ham
You only need four cups of pumpkin for this risotto, so choose a small one or use any hard winter squash like butterkin, butternut, or acorn. Don’t be afraid to cover the risotto from time to time; it helps cook the rice more evenly.
Red Rice with Okra
A Lowcountry standby, this tomato and okra pilaf works well with long grain or Carolina Gold rice. For a heartier serving, stir in 1 pound of shrimp tossed in Old Bay seasoning when you add the okra.
Herb-Roasted Whole Fish with Middlins and Tomato Gravy
A whole roasted snapper always wows dinner guests. When buying a whole fish, plan on one pound per person. Middlins are the broken bits left over from milling rice–they can take on a creamy texture when cooked, ideal for sopping up tomato gravy.
Shellfish Purloo
Careful not to over-stir, lest you disrupt the delicious layer of toasty rice that forms at the bottom of the pot.
Carolina Gold Rice Pudding with Bourbon Plum Compote
This isn’t your mom’s set-it-and-forget-it rice pudding. Think of it as a sweet risotto (read: lots of stirring). So pour yourself a glass of wine, you’re gonna be here for a while.
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Eatymology: Atole de Arroz Mentioned in this post:
