Best Carolina Gold Rice Recipes

CAROLINA GOLD RICE

Steps:

• Heat the olive oil and butter in a saucepan over medium-high heat until sizzling hot (see Know-how, page 100). 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 1/4 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.
• 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 (see Sources, page 377).

CAROLINA GOLD RICE PUDDING

Steps:

• Put the rice in the top of a double boiler set over simmering water.
• Add the salt and 3 cups of boiling water.
• Cover and cook until the rice is tender, about 30 minutes.
• Stir in the condensed milk, butter, and raisins.
• Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
• Remove the pot from the heat and stir in the vanilla and nutmeg.
• Spoon the pudding into individual custard cups and refrigerate until ready to serve.
• Invert puddings onto chilled plates and serve with fruit sauce.
• For the fruit sauce:.
• Combine the orange juice, sugar, and cornstarch in the top of a double boiler.
• Cook the mixture over simmering water until it thickens.
• Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit.
• Serve warm over rice pudding.

CAROLINA GOLD RICE PUDDING

Steps:

• In a heavy pot, combine liquid ingredients and sugar. Scrape vanilla seed and add along with pod halves to the pot. Bring contents to a boil, whisking periodically. Add rice and simmer, stirring frequently for 45 minutes. Remove from burner and let cool.
• Chill and serve with cherry sauce.

CREAMY CAROLINA GOLD RICE

Steps:

• 1. Bring a large saucepan of water to a boil. Add the rice and cook, stirring a few times, until al dente, 16 minutes. Drain well. 2. Heat 1 T of butter in a saute pan and add diced vegetables and garlic and saute until golden. Add the wine and boil until almost evaporated. Add the chicken stock and simmer. Add the cream to the simmering stock. Add the parboiled rice and cook over moderate heat, stirring, until the sauce has thickened and the grain are tender, about 3 minutes. Season with salt and pepper and remove from heat. 3. Stir in the remaining T of butter and serve.