History

Carolina Gold rice arrived in Charleston harbour in 1685 on a ship from Madagascar, then took root as the cash crop of the Lowcountry plantation system. The variety nearly disappeared after the Civil War as plantation labour collapsed. Glenn Roberts founded Anson Mills in Columbia in 1998 and rebuilt the rice from a handful of saved seeds. Today it grows again on small Lowcountry farms and anchors the rice course at Husk, FIG, and Sean Brock's other projects. The grain is sweeter and more aromatic than commodity rice and forms the base of authentic Hoppin' John and red rice.

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Make it at home

Yield 4Hands-on 5 minTotal 30 minDifficulty Easy

Ingredients

  • 300g Carolina Gold rice
  • 600ml water
  • 1 tsp kosher salt
  • 30g unsalted butter (optional)

Method

  1. Rinse the rice briefly under cold water until the water runs almost clear.
  2. Bring water and salt to a boil in a heavy saucepan.
  3. Add the rice; stir once. Cover, reduce to the lowest heat.
  4. Cook 18 minutes without lifting the lid.
  5. Rest off heat, covered, for 10 minutes.
  6. Fluff with a fork; finish with butter if serving as a side.

Tip from the editors. Source the rice from Anson Mills if you can. The grain pulls in pot liquor differently to long-grain commodity rice; treat the cooking water as half the flavour.

Where to eat carolina gold rice

Carolina Gold rice in Charleston

Husk ★ 4.9

$$$$ Tasting $80-140 a la carteModern SouthernDowntownChef Sean Brock (founding); current team

Husk in Charleston opened in 2010 under Sean Brock and rebuilt Southern fine dining on heritage grains and hyper-local produce. Located in Downtown.

OrderThe cast-iron cornbread, plus whatever the wood grill is running.

Book3 weeks ahead

TipBook on the website. Bar seats walk-in at 17:00 and serve the full menu.

Directions Book

FIG ★ 4.9

$$$$ Tasting $80-140 a la carteLowcountry, SeasonalDowntownChef Mike Lata and Jason Stanhope

Mike Lata and Jason Stanhope's FIG in Charleston has anchored the city's fine-dining scene since 2003. Both chefs hold James Beard Best Chef Southeast awards.

OrderThe fish stew, plus the bone-in pork chop with whatever seasonal sauce is up.

Book4 weeks ahead

TipBook 30 days ahead on Resy at 10:00. Bar seats fill within an hour of opening.

Directions Book

Slightly North of Broad ★ 4.6

$$$ LowcountryDowntown

Slightly North of Broad in Charleston has run on East Bay Street since 1993. Brunch and lunch are easier seats than dinner. Bar seats are walk-in only.

OrderThe shrimp and grits with stone-ground grits and house kielbasa, on the menu since the 90s.

TipBrunch and lunch are easier seats than dinner. Bar seats are walk-in only.

Directions Book

The Ordinary ★ 4.7

$$$$ Tasting $70-130 a la carteSeafood, Raw BarUpper KingChef Mike Lata

Mike Lata's The Ordinary in Charleston converted a 1927 bank building on King Street into the city's most ambitious raw bar in 2013. Located in Upper King.

OrderCrispy oyster sliders, then the seafood tower for the table.

Book3 weeks ahead

TipBook on Resy in advance. Bar seats are walk-in only and worth the wait.

Directions Book

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