Product Description

I’ve just received my shipment of Anson Mills Carolina Gold Rice, red peas and coarse white grits. Inspired by Sean Brock at Charleston’s Husk restaurant, I’ve wanted to dig into coastal southern cooking which is largely rice-based. Now I’ve got the authentic, heirloom materials!

Carolina Gold rice is long-grained, non-aromatic with a pearly mouthfeel – and the only one of Thomas Jefferson’s horticultural experiments in rice to survive. It’s new-crop rice – milled and cooked with in four months of harvest. As a result, Carolina Gold’s delicate nature is perfect for herbally seasoned stews and seafood. I also bought some of the Charleston Gold rice, dried and seasoned on wild red laurel for three years so it has an intense perfume like a basmati. Here’s the Anson Mills description, which makes it awfully alluring:

“A child of our famed Carolina Gold rice and a lost rice called Charleston Long, this elegant and perfumed long-grain rice has been stored with wild red bay laurel leaves for three years of seasonal heat and chill. Laurel-Aged Charleston Gold Rice possesses rare and assertive grain-for-grain characteristics and lovely aromatics similar to the famous aged basmati rices of India.”

Can’t wait to cook up some red peas and rice!