Carolina Plantation, Rice Gold, 32 Ounce

Literally the "gold" standard in rice. Brought to South Carolina in 1685 from Africa, it eventually lost prominence to other rice varieties being produced in mass quantities in the Gulf states. Still available today on Amazon, it's truly yummy.

This is saying a lot for a South Carolina born and raised family. This rice is pricey compared with normal grocery store choices but they do not compare with Carolina Gold rice. We are on our first bag and have already ordered two more. Two good examples of our uses so far are Lee Brothers recipe for Charleston Okra Soup and just plain southern fried cubed steak and homemade gravy with onions which we always served over mashed potatoes. We used the Gold rice instead of potatoes and there is so much difference in flavor that we do not plan use potatoes again with this dish. It is a small grain rice, has a pleasant light flavor on it's own, and does not stick together. It takes a little longer to cook but it can be cooked in a microwave too.

I have never been someone particularly fond of rice. Then I watched one of the TV cooks who used Carolina Rice. It changed my whole attitude. It is so much richer. Be sure and rinse it before before you cook it , as you should do with all rice. I live in the Carolinas, and I still can’t find a store near me that sells it . when I go out to the coast, I buy it. When that doesn’t happen, I order from Amazon and this company always delivers perfectly.

The rice is good but not good enough to justify the price.

Very good rice that even my wife loved! We got the brand from the chef who made a wonderful dish at Biltmore. Cook rice, let cool, then reheat to a boil, adding full cream, chicken or beef broth, & salt & pepper.

Recipe is a winner. 1 cup of rice, 1 can of beef Consommé soup, one can of water, I stick of butter or margarine Mix and cook 350 1 hour. Fabulous rice for several servings. The bag of rice makes at least three three pots of rice .

Historicity aside, what you're getting is expensive plain white rice. Depending on who you talk to, Carolina Gold rice either went entirely extinct and was re-created through breeding of extant cultivars, or was revived from the brink and rehabilitated. It is so named not because the milled grains have a golden color, but that the husk had a golden color. This is similar to other West African high-amylose "hard" rice varieties so it cooks up a little bit fluffier and requires a little more water than more common "soft" rice varieties. The packager recommends a 2:1 ratio for water to rice rather than the more common 1.5:1 ratio you'll use for the $1 bag varieties. Overall the cooked rice is not distinctive in any way, it's just white rice. It's not particularly aromatic, it's not particularly flavorful, it's just a rediscovered (or recreated) landrace endemic to the South Carolina Lowcountry. If eating history is something you value then you might mark the "value for money" points a bit higher than I did. I think it's at least interesting that we've got a lot of farms trying to bring back heirloom varieties of regional and historical relevance and I was happy to spend the extra cash on the endeavor, but it's probably not going to become a mainstay in my pantry.

BEST RICE ON THE MARKET!! Easy to cook with a variety of cooking methods! Delish with all rice dishes!!! Tasty Tasty Rice!!