CAROLINA
goes beyond CAROLINA Words by Yuka Greer / Recipes by Mayumi Did you know that a half of the world’s population, including East and Southeast Asia, depends greatly on rice for its food? Having been raised in Japan, rice has always been essential to my daily diet. But, it was only after I came to the states that I was exposed to a wide variety of rice grains and different ways to enjoy them: short grain for Japanese rice recipes such as sushi, aromatic jasmine rice to go with Thai cuisine, etc. Through my career with the South Carolina National Heritage Corridor (the publisher of the Southern Edge Magazine), my curiosity was piqued to learn more about foods and foodways that have roots in South Carolina, including rice. Carolina Gold Rice is a long-grain rice that has been grown in the Lowcountry region of South Carolina for over three centuries. This versatile grain has a rich history and has played an important role in the cultural and economic development of the region. The first recorded mention of Carolina Gold Rice dates back to the late 1600s, when it was introduced to the Lowcountry region by West African slaves. The slaves brought with them their knowledge of rice cultivation and began growing the grain in the fertile marshes of the Lowcountry. The grain quickly became a staple crop in the region and was used as a primary source of food for the local population. Carolina Gold Rice was known for its high quality and long storage life, making it an ideal export crop. The rice industry in the
Lowcountry boomed in the late 1700s and early 1800s, with Charleston becoming one of the largest ports for rice exports in the world. The rice industry was so successful that it became one of the primary drivers of the South's economy and a major source of wealth for plantation owners. The Civil War ended the rice plantation system and the industry never fully recovered. Over the next decade the grain became nearly extinct with only a few farmers continuing to grow it. In the 1980s, a revival of interest in the history and culture of the Lowcountry led to a resurgence of Carolina Gold Rice. Today, the grain is once again being grown and harvested in the region and being used by chefs and home cooks alike to add flavor and texture to their dishes. The grain is considered a delicacy, and its unique flavor and texture make it a popular ingredient in traditional Lowcountry dishes such as jambalaya, gumbo, and rice pudding. From its origins as a staple food for early settlements to its resurgence as a popular ingredient in modern cuisine, this versatile grain has played an important role in the cultural and economic development of the region. Mayumi, our healthy eating expert, got creative with Carolina Gold Aromatic Rice, which represents a perfect harmony of classic Carolina Gold Rice with an aroma similar to basmati rice. Join me as she uses Carolina rice to take us on a culinary journey to India and Mexico. And, of course, she always makes it healthy. Enjoy!
