Charleston red rice

Charleston red rice

Alternative names	Red rice
Type	Rice
Region or state	Southeast United States
Associated cuisine	Lowcountry
Main ingredients	White rice
Ingredients generally used	Crushed tomatoes, bacon or sausage, celery, bell peppers, onions
Food energy (per 3 oz serving)	166  kcal (690  kJ) [1]
Nutritional value (per 3 oz serving)	Protein 3  g Fat 3.2  g Carbohydrate 30.7  g
Similar dishes	Thieboudienne , jollof rice

Charleston red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region.

This cultural foodway is almost always synonymous with the Gullah or Geechee people and heritage that are still prevalent throughout the coastal regions of South Carolina and Georgia. ^[2] The main component of the dish consists of the cooking of white rice with crushed tomatoes instead of water and small bits of bacon or smoked pork sausage. Celery, bell peppers, and onions are the traditional vegetables used for seasoning. ^[3]

The dish bears a resemblance to African dishes, particularly the Senegambian dish thieboudienne , suggesting a creolization of the dish from West Africa to the New World. ^{[4] [5]} It also bears a resemblance to jollof rice. ^[2]

See also

• List of regional dishes of the United States

References

1. "Nutrition Label: Charleston Red Rice". University of New Hampshire. Retrieved April 15, 2025.
2. Terrance Zepke (2009). Lowcountry Voodoo: Beginner's Guide to Tales, Spells and Boo Hags. Pineapple Press Inc. pp. 19–. ISBN   978-1-56164-455-1.
3. Dorothy Kalins (1 September 1998). Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage. Chronicle Books. pp. 85–. ISBN   978-0-8118-2160-5.
4. Harris, Jessica B. (2011). High on the Hog: A Culinary Journey from Africa to America . Bloomsbury USA. pp.  71–. ISBN   978-1-59691-395-0. - Registration required
5. Dale Rosengarten; Theodore Rosengarten; Enid Schildkrout; Judith Ann Carney (30 September 2008). Grass roots: African origins of an American art. Museum for African Art. pp. 123, 125. ISBN   978-0-945802-50-1.