:.Golden Sunrice.:


What are you looking for when it comes down to that ultimate bite? It’s not an easy one to answer. Personally I don’t think it can be seperated into quantifiable elements. You can swing for the fences and a hit a homer, but most of the time you’re gonnah strike out. When it comes to cooking, I try to be instinctual, flow from one idea to the next; build on the ruins of a failed recipe – use research to create something that might work or might not. But always forging forward, and sometimes going back to classic recipes when things really go off the rails and you need to reign it in and understand the ways things tick.

Other-times a winning combination will just fall into your lap. Here all the elements lined up to expose an outstanding miracle cure of a dish. The elements; Carolina gold rice, corn stock and the flu. I’m not sure how I stumbled on to the Saveur site and found a recipe for corn stock, but it grabbed my attention instantaneously. The stock in the photograph was of a golden hue and the naturally sweet elixir had me mesmerized. It felt unusual to have a sweet rather than savoury stock, which made this recipe all together intriguing.

In the unfit mind state that a cold brings on, the echoing advice that ran through my head was chicken noodle soup. What came out was Carolina Gold Rice Risotto with Chicken. Carolina Gold rice is a heritage crop from South Carolina. It is called the grandfather of the long grain rice and made its way to the States from Madagascar in the 1700’s. This fragile grain has an adaptive starch breakdown, so if you cook it in a risotto fashion then it will absorb whatever seasonings/stocks that you throw at it, plus cream up and maintain a pleasurable bite.

The first insight I had into the magnificence of this stock was nearing the end of the ladling and stirring  process.  At the point where I was nearly out of liquid and had the first taste test. If you dig creamed corn, imagine that vibe but add some substance and structured mouthfeel. I let it rest then folded in butter, finely chopped garlic and parsley and the taste went through the roof; the last ingredients helped solidify the golden delight of this sunrise crop.

Now the chicken can’t be forgotten. It was roasted, and then at the last minute, I went down the smoked avenue and tried to smother it in fire and tea leaves. That really should have been a long term commitment, as the heat needs to be low and slow to be effective. Although, there was a fine crisp skin on the thing and a decent BBQ lilt to the bite. A slight failure, but you got  winner on your hands when the rice can be eaten spoonful after spoonful on a wishful everlasting loop.

“Corn Stock Kicks Ass”– >“G.N.”
here is the stock recipe: http://www.saveur.com/article/Recipes/Corn-Stock


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Categories: Dishes, Tasty bites


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2 Comments on “:.Golden Sunrice.:”

  1. tskross
    January 11, 2013 at 6:24 pm #

    Sounds damn good. Glad to hear the corn stock worked out in the end

    • January 11, 2013 at 11:06 pm #

      It’s a winner and even better if you got a stash of fresh corn!

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