The Rice Paper

from Chef Mike Lata, FIG, Charleston

Ingredients:
1 cup Carolina Gold Rice
7 cups of whole milk
1 vanilla bean (or extract to taste)
1 cup sugar
3 egg yolks
confectioner's sugar for the blanching process

Directions:
Bring a quart of water to a boil with a two tbsp. of confectioner's sugar. Blanch rice for about 5 min. Drain rice and rinse. Combine blanched rice with milk, vanilla, sugar and cinnamon stick. Bring to a simmer. Cook until rice is very tender, then remove from heat and let sit to 5 min. Remove cinnamon stick. Whisk egg yolks into the milk and rice mixture. Pour off into a casserole dish, cover & refrigerate for at least 3 hrs. before serving. May also be served at room temperature.

by Chef Bill Stacks

Ingredients:
1 cup Carolina Gold Rice
4 cups Chicken Stock
1 tsp Salt
½ tsp White pepper
4 slices, cooked & chopped Bacon
2 cloves Garlic, minced
1 each Shallots, fine dice
½ Red Bell Peppers, small dice
1 each Green Onion, fine dice
2 each Eggs, beaten
½ cup Flour, All Purpose
1 tsp Baking Powder
1 cup Panko Bread Crumbs

Directions:
Bring Stock to a boil. Add rice and stir. Bring down to a simmer. Cook until rice is creamy. Drain off excess Liquid and cool at room temperature.
Sauté shallots, garlic, Red Pepper, Green Onions with chopped bacon. Cool to room temperature. Add this mixture to cooled rice.
Add flour and eggs.
Form rice into cakes to desired size—makes four large rice cakes or up to 12 small “taste” rice cakes.
Coat with Panko Bread crumbs.
Sauté at a medium heat until rice cakes are a light brown.