4 ms·
I've had it a few times and it's very good, but not better than most good rice. I think people mostly just don't have nice or fresh rice, they fine Carolina gol
by thomas 5y ago
I've had it a few times and it's very good, but not better than most good rice. I think people mostly just don't have nice or fresh rice, they fine Carolina gold which is very well branded and think it's the best. It's not hard to find better than average rice online[0].
0: https://helpatmyhome.com/buy-rice-online/ https://helpatmyhome.com/buy-rice-online/
- indigodaddy 5y agoAre you sure it wasn’t the Carolina brand that sells a “Carolina Gold” that is NOT the real thing? I’ve had the real Carolina Gold (my parents get it— I’ll have to ask them where/how), and it’s definitely the best rice I’ve ever had (and I eat a lot of rice / all kinds).
- davidjytang 5y agoThe best rice I have had had been Koshihikari[1]. I have never had Carolina Gold, branded or otherwise. How would you compare the two if possible? [1]: https://en.wikipedia.org/wiki/Koshihikari https://en.wikipedia.org/wiki/Koshihikari
- indigodaddy 5y agoIs that like calrose rice (eg Nishiki and similar brands?).. ?
- mlyle 5y agoHis link includes a discussion of Anson Mills which is the best source of the real thing. (Yes, Carolina-brand "Carolina Gold" is not the same thing and not great).
- indigodaddy 5y agoAh, my bad for not looking thanks
- cesaref 5y agoAs a UK resident, reading Anson Mills description of their rice products and how they taste, and what you can do with them is really quite bewildering - 'They can also be prepared in the creamy grits style and all the way to congee, if pressed, or as crisp skillet cakes, both savory and sweet.' I cook with a range of rices depending on what i'm doing - Arbori, Carnaroli, Basmati and Bomba, but rarely with what I consider an american long grain. I'll try and track down some of this Carolina Gold and see what I can do with it. Any suggestions for a recipe that shows it off (not knowing what a skillet cake is, for example)?
- monocasa 5y agoAs a southerner, this sounds pretty good: https://www.foodandwine.com/recipes/carolina-gold-pilau-shrimp https://www.foodandwine.com/recipes/carolina-gold-pilau-shri...
- staticautomatic 5y agoCarolina Gold is more of a medium grain. The Anson Mills recipes are quite good and worth a try.
- noah_buddy 5y agoI've made this recipe a few times but never had the proper rice. It's very tasty with jasmine rice, if a little gummy and too watery. Might just be my culinary skill with cook-in-place rice recipes. https://honest-food.net/lowcountry-shrimp-perloo-recipe/ https://honest-food.net/lowcountry-shrimp-perloo-recipe/
- sonofhans 5y agoIf you don’t already, consider washing your rice first. I’ve found that to help with gumminess.
- noah_buddy 5y agoThanks for the tip, I will next time.
- silisili 5y agoSame. I think Carolina Gold is massively overrated, and definitely overpriced. There are thousands of articles hyping the stuff, which makes me curious seeing as Anson Mills seems like a small outfit.
- futevolei 5y agoI agree. I was in South Carolina last week and had Carolina gold rice twice- once in a seafood purloo and again in a broiled seafood combo. Had the menus not made a point of noting it was real Carolina gold I don’t think I would have paid any attention to the rice at all. Since they did I made sure to pay attention and I noticed no flavor difference at all. It might have had a different texture, I can’t be sure. End result is this rice means nothing to me.
- dmoy 5y agoI had good fresh rice in far northeastern China, and man, it ruined other rice for me, somewhat. Heilongjiang, Jilin, etc. It's just... better. Ah now my mouth is unconsciously salivating. Not worth a 28 day quarantine though.