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Chef's Corner with Chef John Caswell
     

                                              With Chef John Caswell

     
    
In 1685, a distressed merchant ship paid for repairs in Charleston with a small quantity of rice seed from Madagascar. Dr. Henry Woodward planted the seed in South Carolina, beginning the states 200 year history as the leading rice producer for the United States.

When I came to Charleston in the early 1990’s I had the pleasure of working with Carolina gold rice for the first time. The product I used was grown locally in the low country region, the same as I use today at the club. It’s the grandfather of long grain rice with multiple starch qualities that allow it to produce a creamy risotto or sticky Asian style, depending on how it’s prepared.

I find it to be the most dynamic, and best tasting rice in the world. It produces an excellent rice pudding which we will be featuring at the River Grille. This Rice pudding is a personal favorite of mine and will be topped with a Mango Crème Anglaise and lightly dusted with ground cinnamon.

It’s also important to point out that all the new items that you will be seeing were made possible because of the capital improvements project we did at the River Grille this past spring.

Please come see us at the River Grille and try this dish, it’s a salute to our rich and wonderful history that you can only find here in South Carolina.
  
Enjoy!
-Chef John


Carolina Gold Rice Pudding
(Serves 6)
• 1 cup of milk
• 1 cup of half and half
• Mix in double boiler
• 1/4 cup white sugar
• Stir well and add a dash of salt .
• Blend 3 eggs in 1 cup of milk and add 2 tablespoons of flour or cornstarch. Blend together and add to the milk mixture slowly.
• Add vanilla (1 teaspoon more or less to your taste.)
• Add 1/2 stick of butter
Cook about 15 minutes on low, stirring constantly. Taste to see if it is sweet enough.

Add cooked Carolina Gold Rice (1/2) cup to the mixture slowly teaspoon by teaspoon until the mixture is thickened to your liking. Beat with a whisk until thick. Cook 15 minutes.

Garnish with any fruit or your choice of garnishing. You may add ½ teaspoon of sherry according to your individual taste.

This is a fantastic traditional Charleston rice pudding recipe. Feel free to blend fresh fruit into this pudding recipe or as a topping.

   
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