Carolina Gold Rice Porridge with Scallion and Soft Egg

Creamy Carolina Gold rice porridge simmers until soft, then gets scallions, a soft egg, hot pepper vinegar, and toasted benne seeds. It echoes the evening cookfire foodways of Gold Between the Tides, when Lowcountry harvest answered to water wisdom no ledger could buy.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 1g fiber

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Ingredients

• 1 cup Carolina Gold rice
• 4 cups water
• 1 cup whole milk
• 1 tsp kosher salt
• 4 scallions
• 4 large eggs
• 2 tbsp hot pepper vinegar
• 2 tbsp toasted benne seeds

Instructions

1. 1Rinse rice until water runs clear then place in a medium saucepan with water and salt.
2. 2Bring to a boil then reduce to a gentle simmer, cover, and cook 25 minutes until rice is creamy and soft.
3. 3Stir in milk and simmer uncovered 5 more minutes, stirring occasionally until porridge reaches desired consistency.
4. 4Poach or soft-boil eggs to keep yolks runny, slice scallions thinly, and serve porridge topped with egg, scallions, a drizzle of hot pepper vinegar, and toasted benne seeds.