An heirloom strain cultivated in the area around Charleston, South Carolina, since the 17th century, Carolina Gold rice is known for its almond-like flavor and signature burnished color. For 200 years, Carolina Gold rice appeared on fine dining menus throughout the American South, but gave way to mass-produced strains after the 1930s, according to the Carolina Gold Rice Foundation website. As of 2011, small producers grow artisanal batches of the rice in South Carolina and elsewhere in an effort to revive this singular commodity. If you're lucky enough to obtain true Carolina Gold rice, cook it with the separate-grain method for a classic presentation.
Step 1
Pour the uncooked rice into the medium bowl and cover with cold water. Soak for one hour.
Step 2
Drain the rice through the mesh colander. Do not rinse.
Step 3
Preheat your oven to 200 degrees. Fill the saucepan with 4 cups of water and bring to a boil on the stove. Add the drained rice, give it a good stir, cover the pot and let the water return to a boil. Meanwhile, fill the medium bowl with water and ice cubes.
Step 4
Uncover the pot when the rice boils and turn the heat to low. Simmer the rice for five minutes, or until it's tender.
Step 5
Drain the rice through the colander once more and plunge it into the bowl of ice water to stop the cooking process. Swirl the rice with a spoon to chill it thoroughly. Drain again.
Step 6
Pour the rice into the rimmed sheet pan and spread evenly with a spatula. Bake the rice at the low temperature just to dry it, about 10 minutes, turning it occasionally with the spatula.
Step 7
Dot the rice with the cubed butter and season with salt and pepper. Return the pan to the oven just long enough to melt the butter. Serve the rice right away.
Tips and Warnings
- Depending on cooking times, Carolina Gold rice can have a fluffy, creamy or sticky consistency.
- Don't overdry the rice in the oven or it will have a tough consistency.
Things You'll Need
- 1 cup Carolina Gold rice
- Medium bowl
- Water
- Mesh colander
- Medium saucepan
- Ice cubes
- Rimmed sheet pan
- Spatula
- 2 tsp. unsalted butter, cubed
- 1/2 tsp. fine salt
- 1/4 tsp. freshly ground black pepper
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