Preparation info

  • Serves


    as an Entrée
    • Difficulty


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