Called “Charleston Ice Cream” in the Carolinas
Cooking time: Twenty-five minutes, plus 1 hour soaking
Carolina Gold Rice became a commercial staple grain in the coastal lands of Charles Towne in the Carolina Territory by 1685. Possessing superior flavor, aroma, texture and cooking qualities (and a beautiful golden hue in the fields), Carolina Gold rice brought fortunes to those who produced it and created an influential culture and cuisine in the city of Charleston.
Clemson University began growing Carolina Gold rice for sustainable farming research in 2001 for the Carolina Gold Rice Foundation. Today there are 60 acres planted of this near extinct heirloom rice along the South Carolina Coast.
- 1 cup (7 ounces) Carolina Gold rice
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons unsalted butter, cut into pieces
- Turn rice into medium bowl and cover with cold water. Soak 1 hour. Drain through fine mesh colander and rinse. Set aside.
- Heat oven to 200°. Fill large bowl halfway with water and ice cubes and set aside.
- Bring 4 cups water to a boil in heavy-bottomed 2-quart saucepan. Add rice, stir once, cover and return to a boil. As soon as water boils uncover pot and reduce heat. Simmer gently, stirring occasionally, until rice is just tender, about 5 minutes. Drain through colander. Turn rice immediately into ice water and swirl with fingers to chill. Drain well.
- Spread rice evenly over rimmed sheet pan. Dry in oven, turning gently from time to time, 10 minutes. Dot with butter and season with salt and pepper. Return to oven until butter has melted and rice is hot, about 5 minutes more. Serve immediately.
Makes 3 cups
Information courtesy of the Carolina Gold Rice Foundation. For more information, contact them at www.carolinagoldricefoundation.org or by calling 843-709-7399.