Carolina Gold Rice Recipe via Macheesmo

Charleston Ice Cream

Just a moment please...

Serves 2-4.
Prep Time
Total Time

Featured on “The Mind of a Chef,” here’s my take on Chef Brock’s preparation of Carolina Gold Rice called Charleston Ice Cream.


6 cups water
1 cup long grained white rice
2-3 fresh bay leaves
1 tablespoon unsalted butter
Black pepper
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1) Preheat oven to 300 degrees F. In a large pot, add water, one bay leaf, and a big pinch of salt and pepper. Bring the pot to a simmer.

2) Add the rice and stir once to separate the grains. Then reduce the heat to around medium and simmer the rice until it’s al dente, about 12-15 minutes depending on the exact rice. Drain off a grain or two occasionally and taste it. It’s done when it has a slight bite to it.

3) Drain rice well and spread it out on a baking sheet lined with parchment paper. Cut up the butter into small chunks and dot the rice with the butter. Also place a few bay leaves in the rice. Bake rice for 12-15 minutes until butter is melted, rice is mostly dry, and the grains are separated.

4) Serve rice right away while warm. If you want to get fancy you can dot the rice with various small flowers and herbs or you can just eat it with a big ole spoon.