Carolina Rice

The Carolina Rice Legacy

Long before Carolina Gold became a culinary buzzword, rice was the backbone of the Lowcountry economy and cuisine. Introduced in the late 1600’s, rice cultivation flourished in the tidal swamps thanks to the enslaved Africans who brought with them centuries of agricultural knowledge. One of these popular rice plantations was off the Tailrace Canal of Moncks Corner, SC. where rice was shipped through the Santee Canal to the Ashley River of Charleston. Once at the Charleston peninsula market, gold rice became a food staple for locals. By the 18th Century, Carolina rice was a global export, prized for its delicate flavor and long grains. Not only did it shape the region’s economy but also traditions, blending European, African, and Indigenous influences into nutritious and delicious recipes we still savor today.

Rice is more than just another side dish in Carolina food history, it sustains us. From hearty one-pot wonders of Gullah Geechee kitchens to refined Southern soul food, rice remains a Southern pantry staple. I personally keep a glass canister of rice on the counter with a backup in the pantry. Its versatility and quick cooking make it an easy fix for the inevitable question of what to eat.

My Recommended Rices :

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Curried Rice, yields 2-4 servings

INGREDIENTS:

• 1 cup long grain rice
• 2 cups water with 1 chicken bouillon cube OR 2 cups vegetable broth (vegetarian)
• 1/2 teaspoon each curry spice and turmeric
• 1/2 teaspoon salt
• 1 Tablespoon each fresh parsley and fresh spinach. Rinse both together and chop
• 1 Roma tomato, washed and chopped
• 1/4 cup white or yellow onion, chopped
• 1/4 cup green and/or red or yellow bell pepper, rinsed and diced
• 2 teaspoons olive oil or butter

COOKING IT:

• Combine liquid, bouillon cube (if using), dried seasonings, all vegetables, and oil or butter in a sauce pot with a good fitting lid. Bring to a boil and stir.
• Stir in the rice and cover with lid. Turn the heat down to low.
• Allow to cook, undisturbed, for 18 to 20 minutes. Resist the urge to open the pot and stir (hardest part) lol
• Turn off heat and remove the pot from that hot burner to a cold burner. Allow rice to remain covered and undisturbed for another 5 minutes.
• Remove lid, stir and serve hot topped with freshly chopped parsley.
• Promptly refrigerate leftovers for up to three days in a storage bowl with lid such as Rubbermaid or a glass container such as Anchor Hocking or Pyrex with cover.

This is a quick, delicious, and nutritious rice good as a side dish or light meal. Vegetarians, senior citizens, athletes, and those needing extra protein can add chunks of tofu, tempeh, white beans, or meatless crumbles for protein.

I’ve made this recipe using one cup of rice and taken it to work as a work lunch for 3 days. Add in chopped leftover cooked chicken, steak, pork or lamb for an easy meal too. Who says rice has to be bland?

Try this recipe, add the veggies of your choice, adjust seasonings to your taste and discover its many uses. Veg up your rice for added nutrition and flavor and let me know how you use it.

TIP*

Short on prep time? Every cook enjoys a quick “kitchen hack “. Use frozen vegetables or veggie blends. They keep well in the freezer and are ready when you are. When peppers and onions are plentiful in summer, I rinse and chop some for freezing. If you deal with arthritis, hand, or arm dexterity issues, using frozen chopped vegetables is the easiest way to get the nutrition and fiber we need in our diet.

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Dirty Rice

Hearty and delicious Southern style rice with meats and vegetables can be eaten as a main or side dish. Get the recipe here: Dirty Rice

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Chicken and Rice

Comforting chicken and rice can be made easily and quickly. This no-fuss recipe is done in about twenty-five minutes and feeds up to four people dinner on a budget. All of these recipes can easily be doubled to serve more, or batch cook and freeze for later. Get the recipe here: Chargrilled Chicken Ideas &Easy Recipe

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Creamy Turkey Casserole, serves two

This casserole, or turkey and rice bake, is a great use of leftover baked, fried, or smoked turkey and white rice. I froze about two cups of chopped smoked turkey the day after Thanksgiving that will make a nice baked casserole for family dinner. I cooked two cups of white rice yesterday and make gravy. The leftover cup of rice will be the base for the casserole. Leftover Chinese white rice or fried rice is good in this recipe as well. Let’s make an easy, yummy casserole of leftovers today!

You will need cooked rice and an 8-inch baking dish for this casserole.

Creamy Turkey Casserole, serves 2

Preheat oven to 325 degrees. Rub butter or margarine on the bottom and sides of baking dish.

INGREDIENTS:

• 1 Can (15 Ounces) Cream of chicken condensed soup
• 1 Cup (8 Ounces) Rice, cooked
• 1 Cup Milk, whole or low-fat
• 8 Ounces Turkey, cooked and chopped
• 3/4 Cup Mushrooms, rinse and slice
• 1/4 Cup Parmesan cheese, grated or shredded
• 1/4 Teaspoon dried Thyme
• 1/4 Teaspoon Black pepper
• 1/4 Teaspoon Onion powder, if desired

PREPARE:

1. In a large bowl combine the soup and milk. Stir with fork until combined. Season with thyme, black pepper, onion powder.
2. Stir in rice and chopped turkey. Lightly stir in mushrooms last.
3. Prepare an 8 inch baking dish with a thin layer of butter, margarine, or non-stick vegetable spray. Pour the rice mixture into the dish and push the ingredients around to cover the bottom out to the edges.
4. Top the rice with sprinkled Parmesan cheese. Cover with foil and bake 25 minutes. Uncover the dish and bake an additional 12 minutes. Serve warm. Refrigerate leftovers up to three days.