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Five rice dishes to highlight the Southern staple

Five rice dishes to highlight the Southern staple
Recipes by John Ondo | Photos by Leslie Ryann McKellar | Prop styling by Angela Hall

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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