Name: Rice Pie
Yield: Serves 6 as an Entrée or 8 to 10 as a Side Dish
Cuisine: United States
Ingredients: 6 cups water; 4 cups long-grain white rice; 1 teaspoon Herbal Mix or 1 teaspoon herbes de Provence or Italian seasoning plus a few black peppercorns; 1 garlic clove, crushed with the flat side of a knife; ½ cup chopped onion; 1 leek, white and light green parts only, well rinsed and finely chopped; 2 carrots, peeled and diced (about 1 cup); ½ cup dry white wine; 4 tablespoons (½ stick) unsalted butter; 4 tablespoons unsalted butter; ¾ pound fresh mushrooms; 10 cups water; 2 teaspoons salt; salt, freshly ground black pepper, and chopped fresh herbs to taste; 1 cup peeled, seeded, and chopped tomatoes or 1 small can (14½ ounces) peeled tomatoes, drained, seeded, and chopped; 2 cups cream; 1 medium zucchini or yellow summer squash, diced (about 1½ cups); 3 medium fennel bulbs, trimmed of the bottom cores and stalks and cut into small wedges; feathery greens and upper stalks from 3 medium fennel bulbs, cut up (about 2 cups loosely packed); 1 large leek, dark green part only, well rinsed and chopped (about 2 cups loosely packed); 2 celery ribs, cut up (about 1 cup); 1 large or 2 small carrots, cut up (about 1 cup)

Preparation info

Serves
6
as an Entrée

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

This dish has completely disappeared from the culinary repertoire in the Lowcountry, although the Carolina Rice Cook Book of 1901 included 13 recipes. A dish that probably came to the Lowcountry from France, the pie, or rice casserole as it is sometimes called, consists of twice-cooked rice that serves as the shell for a ragout. Rice is boiled until very soft, pressed into a greased pan, cooked again until it forms a golden crust, then turned out and