Ricely Yours
Tapping the Southern staple for five new classics
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.
share
TLP Editors
trending content
-
New Restaurants in Arkansas
-
Shrimp and Grits: A History
by Erin Byers Murray -
Tea Cakes, A Brief History
by TLP Editors -
Gullah Geechee Home Cooking
by Erin Byers Murray -
A Cajun Christmas Menu
by TLP Editors
More From At the Table
-
High Tea, Southern Style
-
10 Leftover Recipes To Clean Out Your Fridge
-
Country Captain Shrimp and Grits
-
10 Nonalcoholic Drinks for Dry January
-
Our Most Popular Recipes of 2023