Gullah Lowcountry Red Rice
By Matthew FairmanPublished on September 25, 2025
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
This recipe uses Carolina Gold rice, traditionally cultivated by the Gullah Geechee in the Lowcountry and coveted for its fluffiness and intensely nutty aroma and flavor. We used Rollen’s Raw Grains Carolina Gold Rice, which you can purchase online at www.rollensrawgrains.com. Carolina Gold is standard in this dish, but another long-grain white rice can also be used. Look for a fatty piece when purchasing the salt pork so that it renders enough fat for sautéing. Note that not all salt pork is sold with its rind on.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place 1½ cups Carolina Gold rice in fine-mesh strainer and rinse under cold running water for 1½ minutes. Shake strainer vigorously to remove all excess water; set aside.
- Process 2 tomatoes, cored and quartered, in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer tomatoes to liquid measuring cup; you should have 1½ cups (if necessary, spoon off excess or top off with water so that volume equals 1½ cups).
- Cook 4 ounces salt pork (rind removed, rinsed, patted dry, and cut into ½-inch pieces) in Dutch oven over medium heat, stirring often, until pork is browned and fat has rendered, 10 to 12 minutes. Increase heat to medium-high, add 8 ounces smoked sausage, halved lengthwise and sliced ¼ inch thick, and cook until browned, about 3 minutes. Add 1 cup chopped onion and 1 cup chopped green bell pepper and cook until nearly softened, about 3 minutes. Stir in rice until grains are evenly coated with fat and cook, stirring often, until edges of rice are translucent and vegetables are softened, about 4 minutes. Stir in ¼ cup tomato paste and cook until darkened, about 1 minute.
- Stir in 1¼ cups chicken broth; pureed tomatoes; 1 teaspoon sugar, if using; 1 teaspoon pepper; 1 teaspoon granulated garlic; ½ teaspoon table salt; ½ teaspoon onion powder; and ¼ teaspoon cayenne pepper and bring to boil, scraping up any browned bits. Cover pot with sheet of aluminum foil, then cover with lid. Transfer to oven and bake for 35 minutes.
- Remove rice from oven and let stand, covered, for 10 minutes. Fluff rice gently with fork, and let stand, uncovered, for an additional 5 minutes. Serve.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Gullah Lowcountry red rice, a tomato and pork pilaf (or “purloo” in the Lowcountry) that is similar to West African jollof rice, should be fluffy, with a flavor that’s at once rich and bright. Chef Kardea Brown, Charleston-born and of Gullah Geechee descent, says the rice has intense tomato flavor but avoids tasting too acidic thanks to the addition of a dash of sugar. This version started with a rich base created by rendering the fat from salt pork and browning smoked sausage in that fat. Rinsing the red rice thoroughly removed excess starch that could otherwise turn the finished dish gummy; baking the rice cooked it gently and evenly to ensure it was uniformly fluffy. Pureed fresh tomatoes lent brightness, while tomato paste offered depth and savory complexity.
Before You Begin
This recipe uses Carolina Gold rice, traditionally cultivated by the Gullah Geechee in the Lowcountry and coveted for its fluffiness and intensely nutty aroma and flavor. We used Rollen’s Raw Grains Carolina Gold Rice, which you can purchase online at www.rollensrawgrains.com. Carolina Gold is standard in this dish, but another long-grain white rice can also be used. Look for a fatty piece when purchasing the salt pork so that it renders enough fat for sautéing. Note that not all salt pork is sold with its rind on.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Place 1½ cups Carolina Gold rice in fine-mesh strainer and rinse under cold running water for 1½ minutes. Shake strainer vigorously to remove all excess water; set aside.
- Process 2 tomatoes, cored and quartered, in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer tomatoes to liquid measuring cup; you should have 1½ cups (if necessary, spoon off excess or top off with water so that volume equals 1½ cups).
- Cook 4 ounces salt pork (rind removed, rinsed, patted dry, and cut into ½-inch pieces) in Dutch oven over medium heat, stirring often, until pork is browned and fat has rendered, 10 to 12 minutes. Increase heat to medium-high, add 8 ounces smoked sausage, halved lengthwise and sliced ¼ inch thick, and cook until browned, about 3 minutes. Add 1 cup chopped onion and 1 cup chopped green bell pepper and cook until nearly softened, about 3 minutes. Stir in rice until grains are evenly coated with fat and cook, stirring often, until edges of rice are translucent and vegetables are softened, about 4 minutes. Stir in ¼ cup tomato paste and cook until darkened, about 1 minute.
- Stir in 1¼ cups chicken broth; pureed tomatoes; 1 teaspoon sugar, if using; 1 teaspoon pepper; 1 teaspoon granulated garlic; ½ teaspoon table salt; ½ teaspoon onion powder; and ¼ teaspoon cayenne pepper and bring to boil, scraping up any browned bits. Cover pot with sheet of aluminum foil, then cover with lid. Transfer to oven and bake for 35 minutes.
- Remove rice from oven and let stand, covered, for 10 minutes. Fluff rice gently with fork, and let stand, uncovered, for an additional 5 minutes. Serve.
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