Carolina Rice 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!

Cooked rice (recipe below)

1/2 packet taco seasoning

1/2 of ingredients listed on the taco seasoning packet to make taco meat

1/4 diced onion

1/4 diced red and yellow bell peppers

1/2 can kidney beans, drained

1/2 cup tomato juice

Optional Toppings

Slices from 1/2 to 1 avocado

Shredded Mexican or Italian cheese

Preheat oven to 400°F.

Heat one tablespoon of oil in a frying pan. Sauté the onion until translucent. In a large pot, prepare taco meat according to the instruction on the taco seasoning packet. Add the sautéed onions, red and yellow bell peppers, kidney beans, rice and tomato juice. Cook for three minutes on a medium heat. Add a small amount of tomato juice if necessary.

Transfer the mixture into a casserole dish. Top with avocado slices and cheese.

Bake until cheese is brown.

1/2 cup Charleston Gold Aromatic rice

1/2 cup plus 2 tbsp water PREPARATION

Fill a large bowl with rice and enough cold water to completely submerge. Using your hand in a claw shape, gently swirl the rice around to rinse. Pour off the starchy water as often as needed until the water runs almost clear, about four times. Drain the rice into a colander.

Add rice and water to a cast iron Dutch oven (e.g. Le Creuset, Staub) and put it on high heat until boil. Turn the heat to low and cook for 10 minutes. Turn off the heat and let it stand for 10 minutes.

One of superfoods, avocados are packed with over 20 varieties of vitamins and many nutrients such as vitamin E, dietary fiber, potassium, folic acid, and monosaturated fat (aka good fat). Avocado is a good source of antioxidants such as Lutein 81 microbe and helps fight aging.

BENEFITS

• Vitamin E: rejuvenating, anti-aging, improves blood circulation and stiff neck and shoulders

• Dietary fiber: improves digestive system, has a laxative effect, may help to normalize blood glucose levels

• Pottasium: excretes excess sodium, helps improve blood pressure and swelling

• Folic acid: a vitamin needed to produce healthy red blood cells

• Monosaturated fat: Most of avocado’s monosaturated fat is oleic acid, which help reduce bad cholesterol. The aged cholesterol could cause coronary heart disease.

2-3 Servings

1 cup Charleston Gold Aromatic Rice

1 cup + 2 tbsp water

SPICE MIXTURE

1 tsp Curry Powder

1/2 tsp Garam Masala Powder

1 bay leaf

1 dash of ginger powder

1/2 tsp garlic powder

5 black peppercorns

1/2 tsp salt for TANDOORI CHICKEN

8 chicken wings

MARINADE

3 tbsp Plain Yogurt

1 tsp Curry Powder

1/4 tsp Garam Masala Powder

1/4 tsp garlic powder

1/2 tsp salt

Optional Toppings

Roasted cashew nuts

Fried onions

Boiled Egg

Mix the marinade ingredients and marinate the chicken wings for over 30 minutes to overnight.

Fill a large bowl with rice and enough cold water to completely submerge. Using your hand in a claw shape, gently swirl the rice around to rinse. Pour off the starchy water as often as needed until the water runs almost clear, about four times. Drain the rice into a colander.

Preheat the oven at 400°F. Bake the marinated chicken for 15 minutes. Transfer the chicken onto a plate. You could cook the chicken in an air fryer.

Into a cast iron Dutch oven, add the washed rice, the spice mixture and water. Place the chicken wings on the top.

Place the covered Dutch oven on high heat to boil. Turn down the heat to low and cook for 10 minutes. Turn off the heat (or move the Dutch oven off the heat) and let it stand for 10 minutes.

Serve the Dutch oven to the table (like Paella!)

A blend of spices commonly used in Indian and the other South Asian cuisines as well as Caribbean cuisines.

“Garam” means “hot” and “Masala” means “mixture”

A common blend consists of cinnamon, cloves and nutmeg, which is relatively mild.

BENEFITS

• Nutmeg: Detoxing body by stimulating perspiration. Warming digestive systems. The health benefits are historically recognized in alternative medicine systems such as Ayurveda in India and Chinese herbal medicine

• Cinnamon: help regulate water in the body, help reduce swelling

• Cloves: help produce gastric mucus in the stomach and thus help prevent stomach ulcers

These spices are used in many Chinese gastrointestinal medicines. Also abundant in antioxidants to fight aging and help stabilize the blood sugar.

USE

• Tandoori chicken

• Marinade for meat

• Salad dressing

• Spices for stir fry

• Chai tea