Carolina Gold rice is a long-grain, non-aromatic rice, sometimes referred to as “Charleston ice cream” for its delicate texture.
First grown in South Carolina after the Revolution, Carolina Gold almost became extinct after the Great Depression. Anson Mills began growing Carolina Gold for research in 1998, and today has organic rice fields in Georgia, North and South Carolina, and Texas.
Carolina Gold is a “new crop rice,” meaning that is milled and cooked within two months of harvest. While new crop rice can be sometimes become sticky when cooked, this precise recipe from Anson Mills guarantees perfection.
Carolina Gold Rice
6 cups spring or filtered water
Fine sea salt
7 ounces (1 cup) Anson Mills Carolina Gold Rice
2 to 3 tablespoons unsalted butter, cut into small pieces
½ teaspoon freshly ground black pepper
Adjust an oven rack to the middle position and heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
In a heavy-bottomed 3½-quart saucepan, bring the water and1 tablespoon of salt to a boil over high heat. Add the rice, stir once, and as soon as the water returns to a boil, reduce the heat to low.
Simmer gently, uncovered, stirring occasionally, until the rice is just tender with no hard starch at its center, about 15 minutes.
Drain the rice in a fine-holed footed colander and rinse well with cool water. Shake the colander to drain off excess water.
Distribute the rice evenly on the prepared baking sheet. Place the baking sheet in the oven and allow the rice to dry for about 5 minutes, gently turning the grains from time to time with a spatula.
Dot with the butter and sprinkle with the pepper and salt to taste. Return the baking sheet to the oven and allow the rice to warm through, occasionally turning the grains, until the butter has melted and the rice is hot, about 5 minutes more.
Transfer to a warmed serving bowl and serve immediately.
Learn more about Anson Mills founder Glenn Roberts.