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On a recent trip to Charleston, South Carolina, I was lucky enough to dine out at a number of great restaurants. I picked up this recipe for Charleston Red Rice, as well as a few other recipes that I will share over time (like this one for Southern Buttermilk Biscuits and Gravy).
This recipe is very simple, but it turns a simple side of rice into something everyone will be fighting over! Savory, smoky and packed with flavor. Your family will love it.
Tips for the Perfect Charleston Red Rice
The original recipe called for the rice and sauce mixture to be placed into a “steamer.” But this doesn’t mean what you might think. If you put it into what we think of as a “steamer” today, the sauce will just run out the holes in the bottom and you’ll wind up with just plain steamed rice.
Back in the day, a steamer was a large implement that looked something like a smoker. A large cannister filled with water was placed over a fire, and on top of that was placed another cannister with holes in the bottom. Inside that cannister would sit another solid, handled pan that held food. The steam would circulate around this inner pan, cooking the food at an even heat.
If you don’t have a steamer like that, the next best thing is to cook the mixture in an oven, which is what all modern recipes call for now (though those in the Low Country near Charleston would probably choke to hear me say that!)
A bit of warning – the recipe is chock-full of bacon grease! Yes, literally the “receipt” (what they call a “recipe” in Charleston) calls for 8 tablespoons of bacon grease! Personally, I do save my bacon grease like my mom taught me. But I’ve never used the full amount to make this, and it still turns out delicious! So, use your judgment. I post the recipe as I received it.
Charleston Red Rice
Ingredients
- 2 cups Uncooked Rice
- 4 cups Water
- 3 tsp Salt
- 1 can Tomato Paste With 1 1/2 to 2 cans of water added
- 2 med Yellow Onions Minced
- 2 tsp Sugar
- 4 strips Bacon Fried crisp, fat reserved
- 8 tbsp Bacon Grease I've never used more than 2 tbsp myself, but this is what the original recipe calls for.
- Black Pepper "Good dash"
Instructions
- Fry bacon until crispy, remove from pan. Save drippings. (I usually have some fried bacon on hand in the fridge.)
- Prepare rice: Boil water with salt. Add rice, reduce heat to simmer and cover. Simmer for 20 minutes.
- Preheat oven to 325°F.
- Sauté onions in grease until translucent. Add tomato paste, water, salt, sugar and pepper. Cook uncovered slowly until mixture measures 2 cups (about 10 minutes).
- Gently combine tomato sauce with rice. Spoon into a covered casserole and bake for 40 minutes.
Nutrition
If you made this, I’d love to hear how it turned out — and if you tried a variation like sausage or shrimp, tell me about it! Leave a star rating and a comment below.
Can I add sausage or shrimp to this recipe?
Yes — this is an old, well-traveled recipe with plenty of regional variations. Some cooks add sausage right along with the bacon, and others stir in shrimp at the very end of baking, just until it’s cooked through.
Can I make this ahead of time?
Yes — assemble the rice and sauce in the casserole dish, cover, and refrigerate up to a day ahead. Add about 10 extra minutes to the bake time if it’s going into the oven cold.
What can I use instead of bacon grease?
If you don’t keep bacon grease on hand, a couple tablespoons of butter or neutral oil will work in a pinch. You’ll lose a little of that smoky flavor, but the dish still comes together nicely.
Does this need any adjustment for high altitude?
No adjustments needed here — this recipe is made and tested at 6,000 ft, so you can follow it exactly as written whether you’re at sea level or up in the mountains.
Looking for more savory dinner recipes? Try these:
Best Pan-Seared Pork Chops, Smothered Baked Pork Chops, or Oven Roast Beef – The Slow-Roast Method.
