Recipes

  • Rice Grits with Poached Eggs & Bacon

    Photo of pot of grits and bowlful of grits with eggs and bacon
    Is it rice, or is it grits? When cooked this particular way, the small broken grains of our rice grits 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 Grits. 
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  • Seafood Paella with Charleston Gold Rice Grits

    Photo of Seafood Paella
    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.
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  • Charleston Gold Rice Chicken Bog

    Charleston Gold Rice Chicken Bog
    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.
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  • Charleston Red Rice

    Charleston Red Rice
    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. 
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  • Simple Steamed White Rice

    Simple Steamed White 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.
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