Carolina Gold rice is a long grain rice that was imported from Indonesia and Africa and dates to 1685 in America. Carolina Gold is sold and kept fresh, not dried like most store-bought rice you may know. It is frozen to extend shelf life and remains a staple of American Creole cuisine. Carolina Gold rice is unique in that it can be prepared several ways to create fluffy, creamy or sticky results as you like. Cooked Carolina Gold has a clean and sweet flavor that blends hints of almond and green tea.
Things You'll Need
- Measuring cup
- Spring or filtered water
- Carolina Gold rice
- Cookie sheet
Place 6 cups spring or filtered water in a large saucepan. Place the pot on the stove at high heat and boil. Add 1 tablespoon of salt.
Pour 1 cup of Carolina gold rice into the boiling water and stir. Allow the water to return to boiling then lower the heat to a simmer. Leave the pot uncovered and allow the rice to simmer for about 15 minutes as you stir occasionally to prevent sticking. By then, the rice should be soft to the touch but not cooked completely through.
Pour the water and rice through a colander to drain out the water. Place the colander under a faucet and wash the rice with cold water until cool to the touch. Remove any excess liquid by shaking the colander vigorously.
Preheat the oven to 200 degrees Fahrenheit. Spread the rice onto a cookie sheet so it forms a single layer. Place the pan into the preheated oven and bake for 10 minutes until completely dry. Season the rice with salt and pepper, and drop dollops of butter evenly throughout. Place the pan back into the oven for 5 minutes, then remove and serve.
Tips & Warnings
- Carolina Gold is also the brand name for a long grain parboiled rice common in supermarkets in the U.S. While the delicate fresh Carolina Gold grain and the dried and packaged Carolina brand Gold rice share a name, they share little else and are prepared differently.
- When cooking any stove-top foods, be cautious with open flames or hot electric burners. Keep children away from the stove and always use back burners if possible to avoid accidents and spills.
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