Recipe for Aromatic Carolina Gold Rice


The rice is a much quicker cooking grain than other rice we are used to. Recipes follow for making the rice. Check out some of the great recipes that you can create using the rice 

Easy Method


  • 2 cups Carolina Plantation Aromatic Rice (about 1 pound)
  • 3 cups water

    Rinse the rice with cold water until the water is clear. Place the rice and the water in a deep, heavy-bottomed pot and cover with a lid. Place the pot over medium-low heat and allow it to come to a boil slowly. Reduce the heat and cook the rice slowly for 12 to 15 minutes. It’s best not to peek and allow the steam to escape. When the rice has finished cooking, steam holes should be present at the surface of the rice and all of the water should have been absorbed by the rice.

    Remove the pot from the heat and fluff the rice with a fork. Serve immediately or spread it out on a large pan to cool, fluffing it frequently to release the steam. Cool to room temperature, place in a container, cover, and refrigerate.

    Classic Recipe

    6 cups water


  • Fine sea salt
  • 7 ounces (1 cup) Carolina Gold Rice (Aromatic)
  • 2 to 3 tablespoons unsalted butter, cut into small pieces
  • ½ teaspoon freshly ground black pepper


      Adjust an oven rack to the middle position and heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.


      In a heavy-bottomed 3½-quart saucepan, bring the water and 1 tablespoon of salt to a boil over high heat. Add the rice, stir once, and as soon as the water returns to a boil, reduce the heat to low. Simmer gently, uncovered, stirring occasionally, until the rice is just tender with no hard starch at its center, about 15 minutes. Drain the rice in a fine-holed footed colander and rinse well with cool water. Shake the colander to drain off excess water.


      Distribute the rice evenly on the prepared baking sheet. Place the baking sheet in the oven and allow the rice to dry for about 5 minutes, gently turning the grains from time to time with a spatula. Dot with the butter and sprinkle with the pepper and salt to taste. Return the baking sheet to the oven and allow the rice to warm through, occasionally turning the grains, until the butter has melted and the rice is hot, about 5 minutes more. Transfer to a warmed serving bowl and serve immediately.


    For this recipe, you will need a small heavy-bottomed saucepan for the broth, a heavy-bottomed 3-quart saucepan for the rice, a wooden spoon, and a 6- or 8-ounce ladle.

      • 3½ cups homemade chicken broth or, if you must, one 32-ounce carton low-sodium chicken broth

      • 2 tablespoons unsalted butter
      • 3 shallots, minced (about ⅓ cup)

      • 7 ounces (1 cup) Carolina Gold Rice (Aromatic)
      • ½ cup dry white wine or vermouth

      • 1 tablespoon minced fresh thyme

      • 1 Turkish bay leaf

      • Fine sea salt and freshly ground black pepper
      • 2 ounces (½ cup) finely grated Parmesan Reggiano

      Heat the chicken stock in a small heavy-bottomed saucepan until it simmers. Pull the saucepan to the outer periphery of the burner, or, if your range is electric, lower the heat setting and keep the stock just below a simmer throughout cooking.


      Melt the butter in a heavy-bottomed 3-quart saucepan over low heat until it foams. Add the shallots and sauté, stirring with a wooden spoon, until the shallots are translucent and have nearly melted into the butter, about 5 minutes. Add the rice, increase the heat to medium, and sauté, stirring, until the grains are coated with butter and have turned opaque, about 2 minutes.


      Add the wine, stir, and reduce to a glaze over medium-low heat. Ladle in 1 cup of hot stock and add the thyme, bay leaf, ½ teaspoon salt, and ½ teaspoon pepper; stir once to make sure the grains are just covered with liquid. Cook the rice, uncovered, at the barest simmer, until the liquid has nearly evaporated and the rice begins to look dry. Add another ladle of hot stock. Continue to cook the risotto in this fashion, adding stock as needed, until the rice grains have expanded and no longer have a hard starch center, about 20 minutes. Stir in the Parmesan. The risotto should look creamy but not wet. Taste for seasoning and serve immediately.

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