A Lowcountry Classic with a Sizzling Finish
Carolina Gold rice built Charleston’s wealth, yet its history is inseparable from the forced labor and agricultural expertise of enslaved West Africans. Often called the “grandfather of long-grain rice,” this heirloom grain remains central to the story of the Lowcountry table.
This Carolina Gold rice and chicken soup brings Charleston’s historic grain into a classic Southern chicken and rice soup format. It reflects both the city’s rice economy and its modern kitchens — a quiet, restorative broth paired with a crisp, crackling rice garnish that comes alive at the table.
Yield: 6 servings
Time: 2 hours
Cuisine: Lowcountry / Southern
Ingredients
For the Broth
1 whole bone-in chicken (3 to 4 pounds)
1 yellow onion, halved
1 carrot
1 celery stalk
1 bay leaf
3 sprigs thyme
1 teaspoon whole peppercorns
Kosher salt
For the Soup Base
2 tablespoons olive oil or reserved chicken fat
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 leek (white and pale green parts only), finely diced
Reserved pulled chicken meat
For the Sizzling Garnish
2 cups cooked Carolina Gold rice (chilled, preferably day-old)
½ cup shaved seasonal vegetables (such as fennel, spring onion, or radish)
Neutral oil as needed
Preparation
- Place the chicken, onion, carrot, celery, bay leaf, thyme, and peppercorns in a large pot. Cover with cold water by several inches. Bring to a gentle simmer — do not boil — and cook for 45 to 60 minutes, until the chicken is just cooked through.
- Remove the chicken and let cool slightly. Return the bones to the pot and continue simmering for another 60 minutes to deepen the broth. Strain and season with salt to taste. Keep hot.
- Pull the chicken meat into bite-sized pieces and reserve.
- In a separate pot, heat the olive oil or chicken fat over medium heat. Add the diced onion, carrot, celery, and leek. Cook gently until softened and translucent, about 8 to 10 minutes.
- Add the pulled chicken and strained broth to the vegetables. Simmer gently for 20 minutes. Adjust seasoning as needed.
- Heat a cast-iron skillet over medium-high heat with a thin layer of oil. Spread the chilled Carolina Gold rice in an even layer. Cook undisturbed for 3 to 5 minutes, until the underside becomes golden and crisp.
- Add the shaved vegetables during the final 30 seconds of cooking to lightly soften while preserving texture.
- To serve, place a portion of crisp rice in each bowl. Ladle the hot soup over the rice at the table. The broth should meet the rice with an audible sizzle.
Chef’s Notes
Carolina Gold rice has a distinctive starch structure that allows it to be creamy when simmered and deeply crisp when seared. For best results, use thoroughly chilled rice and a properly heated skillet. You can source Heirloom & Landrace grains like Carolina Gold Rice or Jimmy Red Corn Grits and provisions from my friends at Marsh Hen Mills or Anson Mills.
The contrast between quiet broth and crackling rice reflects both the agricultural history and the modern refinement of Charleston’s rice kitchen.
Experience the History You Can’t Google
This dish reflects the deeper story of Charleston’s rice kitchen — a story we explore on our chef-led historic Charleston food tour, named the #1 Food Experience in the World (2021).
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