The grandfather of long grain rice in the Americas, Carolina Gold is a delicate non-aromatic rice with chameleon starch properties that allow it to produce fluffy, individual grain, creamy risotto or sticky Asian style rice, depending on how it is cooked. Exclusively new crop and milled to emulate fresh, hand pounded rice, Anson Mills Carolina Gold rice has a clean, sweet flavor and superior mouthfeel.

Because Carolina Gold Rice possesses low tensile strength, its grains are subject to fracture. "Shorts,""brokens," or grits--which result from threshing or milling--catch in the tiny dimples of a uniflow chamber and never see whole kernels again. It's a beautiful separation. Anson Mills rice grits have an eat-with-a-spoon hominess about them, cooking up beaded and glossy with a barely clingy, slightly springy feel, and a wondrous aptitude for sauces. They can also be prepared in the creamy grits style and all the way to congee, if pressed, or as crisp skillet cakes, both savory and sweet.

Anson Mills Carolina Gold Rice Flour is golden hued from retained germ and bran, damp with oil, finely textured and slightly granular. Possessing none of wheat flour's gluten properties, CGR flour delivers a crisp, filigree finish to biscuits and cookies. Cooked to a paste with water and added to yeast breads, it brings moistness to the bread's interior and a rice crispy blistering to its crust. Like our rice, this flour is milled exclusively from new crop rice.
Holiday Recipe: Charleston Scotch Cake (Shortbread)