4 ms·

Are 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 hav

Are 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 ago
The 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 ago
  Is that like calrose rice (eg Nishiki and similar brands?).. ?
mlyle 5y ago
His 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 ago
  Ah, my bad for not looking thanks
- cesaref 5y ago
  As 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 ago
    As 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 ago
    Carolina Gold is more of a medium grain. The Anson Mills recipes are quite good and worth a try.
  - noah_buddy 5y ago
    I'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 ago
      If you don’t already, consider washing your rice first. I’ve found that to help with gumminess.
      - noah_buddy 5y ago
        Thanks for the tip, I will next time.
  - pscalo 5y ago
    Marsh Hen Mill (until recently known as Geechie Boy) is an excellent source from Edisto Island, with even better grits. https://marshhenmill.com/ https://marshhenmill.com/
  - boulos 5y ago
    Anson Mills has their own recipe page [1]. I also buy their polenta and stone cut oatmeal, for which I follow this recipe [2] (though I find my preferred done ness is after ~12 minutes not 20 -- especially when "fresh" from cold storage in the freezer as they recommend). [1] https://ansonmills.com/recipes https://ansonmills.com/recipes [2] https://ansonmills.com/recipes/422?recipes_by=grain https://ansonmills.com/recipes/422?recipes_by=grain

davidjytang 5y ago

The 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 ago
Is that like calrose rice (eg Nishiki and similar brands?).. ?

mlyle 5y ago

His 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 ago
Ah, my bad for not looking thanks
cesaref 5y ago
As 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 ago
  As 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 ago
  Carolina Gold is more of a medium grain. The Anson Mills recipes are quite good and worth a try.
- noah_buddy 5y ago
  I'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 ago
    If you don’t already, consider washing your rice first. I’ve found that to help with gumminess.
    - noah_buddy 5y ago
      Thanks for the tip, I will next time.
- pscalo 5y ago
  Marsh Hen Mill (until recently known as Geechie Boy) is an excellent source from Edisto Island, with even better grits. https://marshhenmill.com/ https://marshhenmill.com/
- boulos 5y ago
  Anson Mills has their own recipe page [1]. I also buy their polenta and stone cut oatmeal, for which I follow this recipe [2] (though I find my preferred done ness is after ~12 minutes not 20 -- especially when "fresh" from cold storage in the freezer as they recommend). [1] https://ansonmills.com/recipes https://ansonmills.com/recipes [2] https://ansonmills.com/recipes/422?recipes_by=grain https://ansonmills.com/recipes/422?recipes_by=grain