Our middlins are exceptional when cooked risotto-style. Traditional Italian risotto is made with arborio rice, a short-grain high-starch variety from the Piedmont region of Italy.  Our middlins are similar in shape and texture and, when cooked slowly and stirred frequently, release their creamy starches to create a rich, buttery dish. It is a wonderful base for any of your favorite vegetables or proteins; here we fold in the earthiness of mushrooms and the sweet briny flavor of Lowcountry white shrimp. 

Is it rice, or is it grits? When cooked this particular way, the small broken grains of our middlins rice take on the texture and appearance of traditional stone-ground corn grits. We boil the rice like pasta to release all those good starches, then reserve some of that cooking liquid to achieve a very creamy, grit-like consistency. Use just like you would corn grits and enjoy the unique aromatic flavor of Andy’s Rice Middlins. 

Our Charleston Gold Brown Rice offers a hearty and nutty base for this veggie-packed healthy grain bowl. Feel free to mix and match the toppings using whatever vegetables you have on hand, the options are truly endless.

Traditional Spanish paella is made with an indigenous variety of short grain rice called “bomba.” Here, we take the same technique and flavors of a traditional Spanish paella but use our broken grain middlins instead–and of course, some local Lowcountry seafood.

Chicken Bog is a classic lowcountry rice dish that ranks among some of the best comfort food. As the name suggests, it should be quite juicy–moister than a pilaf, but thicker than a soup.

Charleston Red Rice, a simple and comforting dish of baked rice and bacon steeped in rich tomato-ey broth, has a long and winding history. Recipes for the tomato-stained rice can likely be credited to the Lowcountry’s rice-growing slave trade, descendant from similar west African rice dishes such as Jollof and Thieboudienne.