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. 

For fluffy, separate grains of rice, we always start by rinsing and soaking the rice to remove excess starch and aid in absorption. Note that every pot and every stove is different; your cooking time may vary 1-2 minutes or your liquid by a few tablespoons. Use these recipes as your guide to a fluffy, aromatic, and delicious pot of rice. You’ll notice that each recipe calls for a fresh bay leaf in the pot. These are optional, but we feel their unique fragrant and earthy flavor helps draw out the best aromatic qualities in our rice.

For fluffy, separate grains of rice, we always start by rinsing and soaking the rice to remove excess starch and aid in absorption. Note that every pot and every stove is different; your cooking time may vary 1-2 minutes or your liquid by a few tablespoons. Use these recipes as your guide to a fluffy, aromatic, and delicious pot of rice. You’ll notice that each recipe calls for a fresh bay leaf in the pot. These are optional, but we feel their unique fragrant and earthy flavor helps draw out the best aromatic qualities in our rice.