Carolina Gold Rice Recipe

Carolina Gold Rice

1. 1

   Rinse the rice

   Place 2 cups Carolina Gold rice into a fine-mesh sieve or large bowl. Rinse under cold running water, swishing with your hand, until the water runs mostly clear (about 1–2 minutes). Drain thoroughly. Rinsing removes excess surface starch and helps keep the grains separate.

2. 2

   Toast (optional)

   In a medium heavy-bottomed saucepan fitted with a tight lid, melt 2 tablespoons unsalted butter over medium heat. Add the drained rice and toast, stirring constantly, until some grains become glossy and slightly aromatic, about 2–3 minutes. Toasting deepens flavor but can be skipped if you prefer a neutral profile.

3. 3

   Add liquid and seasonings

   Add 3 1/2 cups water to the saucepan with the rice. Stir in 1 teaspoon kosher salt, 1 bay leaf, and 6 whole black peppercorns. Increase heat to high and bring to a gentle boil uncovered.

4. 4

   Simmer gently

   Once boiling, reduce heat to low so the liquid is at a bare simmer. Cover the pot with the lid and cook undisturbed for 18–22 minutes, or until the water is absorbed and rice is tender. Check at 18 minutes; if there is still liquid, continue cooking a few more minutes. Avoid lifting the lid frequently.

5. 5

   Steam and rest

   Turn off the heat and leave the covered pot undisturbed for 10 minutes. This allows the rice to steam and finish cooking evenly.

6. 6

   Finish and fluff

   Remove the lid. Fish out and discard the bay leaf and peppercorns. Add an optional 1 tablespoon butter (if desired) and gently fluff the rice with a fork to separate the grains.

7. 7

   Garnish and serve

   Transfer rice to a serving bowl or plate. Stir in optional chopped fresh parsley (2 tablespoons) and sliced green onions (2 tablespoons) if using. Taste and adjust seasoning with salt if needed. Serve hot.