I need to let Y’all in on a little secret.
Carolina Gold Rice used to be the rice in America. Beloved for its superior flavor, dreamy aroma and perfectly fluffy texture. But industrial farmers preferred rice that was easier to grow with the help of machines. So they sacrificed quality for quantity.
We’ll call this America’s “Uncle Ben Era.”
Thank god that’s over.
Thanks to a couple of passionate seed savers, the Carolina Gold gospel is spreading far and wide again. Seriously, this rice is rapidly approaching cult status.
It can be a little bit tricky to cook for the uninitiated, but don’t worry I’ve got you. Everything you need to know is here.
Recipe Tips & FAQs
- Rinse Thoroughly! Just like your linen, we want this rice with minimal starch.
Carolina Gold is extra starchy, which gives it a dreamy texture—but it also means it’ll get gummy if you don’t rinse it well.
Rinse it 3 or 4 times, ‘til the water runs mostly clear. - Drain it well! Let it sit in a colander for a couple minutes while the onions cook.
Why it matters: Too much starch = clumpy rice. We want soft, fluffy grains that still hold their shape.
- Simmer Down Now! I’m not calling this rice a diva, but she does prefer to be cooked gently. Bring to a simmer and then immediately turn the heat to low. Keep her cozy with a tight fitting lid.
- No Peeking. After cooking, she needs her rest. Give her 5 minutes then fluff with a fork. This rice separates beautifully when treated well.
- Soft Girl Era: This gurl is best when she’s soft and fluffy. When it comes to cooking rice, 2 parts liquid to 1 part rice is pretty standard. Usually if you rinse the rice you cut back the liquid a little, but I find that I like this rice a little softer. Start with 2 cups— you can always dial it back next time if you want it firmer.
- Got a Rice Cooker? Amazing. This rice plays surprisingly well with tech.
Just add all your ingredients to the pot, set it to the sushi rice setting, and let it do its thing. No rinsing necessary if you’ve got a Zojirushi—it handles it like a pro.
Pro tip: Not all cookers are created equal. If yours tends to overcook, you might want to give it a rinse anyway or reduce the liquid slightly.
Where to Buy Carolina Gold Rice
I prefer Marsh Hen Mill– their rice is consistently high quality and available on their website. I’ve also seen it at Whole Foods and on Instacart and Amazon.
There’s another brand, Plantation Carolina Gold Rice, that may be perfectly fine quality-wise—but I personally avoid brands that romanticize or normalize the legacy of slavery in the South.
Ingredient Substitutions
- Dairy Free? I recommend using your good olive oil in place of butter.
- Vegetarian? Swap the chicken stock for a flavorful veggie stock.
- Onions: Use what you’ve got! Vidalias, shallots, leeks, or the white part of scallions— it’s all good.
Carolina Gold Rice Serving Suggestions
- Home Cooked Comfort Meal: Serve with Pork Tenderloin and Collard Greens
- Simple Vegetarian Meal Prep: Slay with Grilled Vegetables and Rice
- Leisurely Weekend Meal: Roasted Chicken Thighs, Miso Glazed Turnips and Rice
Storage and Shelf Life
Refrigerator: Rice will store well in an airtight container for up to 3 days.
Freezer: Texture will be slightly different. Freeze in airtight containers for up to 3 months.
Final Thoughts
I’ve eaten enough Carolina Gold Rice in the past month of recipe testing to keep one of its producers, Marsh Hen Mill, in business. And I am in no way upset about that. If you live in the South, how great is it that we can support local agriculture and revive an almost extinct heirloom grain? All this while eating top tier rice. Cook some up and you will have accomplished more than you thought today.
Have you tried this rice yet? We’re listening! Please let us know what you think in the comments.
Carolina Gold Rice
Ingredients
- 1 cup Carolina gold rice
- 1 tablespoon butter unsalted
- 1/4 cup yellow onion small diced
- 1/2 teaspoon garlic about 1 small clove
- 1.5 cups chicken stock or vegetable stock
- sea salt, to taste
- freshly cracked pepper, to taste
Instructions
- Melt the butter in a small saucepot on medium low heat. Add the ¼ cup of diced onions and a pinch of salt. Cook for 4 minutes, covered, until the onions are slightly translucent.
- While the onions cook, fill a bowl up with the cup of rice and plenty of cold, filtered water. Agitate until the water is milky. Strain the rice in a colander, and discard the milky water. Rinse the rice two more times. The water should be much clearer. Allow the rice to drain for 5 minutes.
- Cook the Rice: Add half a teaspoon of grated garlic, rinsed and drained rice, 1.5 cups chicken stock and half a teaspoon salt, and a pinch of freshly cracked black pepper.
- Bring to a simmer, then turn the heat down to low and cover the pot with a lid. Cook for 15 minutes. Let the rice rest for 5 minutes before fluffing with a fork and serving. Cooled down rice holds well in an airtight container in the refrigerator for up to 3 days.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.