What is Carolina Gold Rice?
Carolina Gold rice is a distinct variety of African rice that gained prominence in South Carolina, USA, during the 1780s. Its name comes from the golden color of its unhulled grains. It has a storied history that dates back to the late 1600s. Introduced by African slaves who brought their knowledge of rice cultivation to the Americas, it thrived in the wet, marshy conditions of the Lowcountry.
A Rich History
Rice cultivation in South Carolina, particularly in the Lowcountry, was managed by enslaved people and generated significant wealth. By the Civil War, Carolina Gold rice accounted for 3.5 million of the 5 million bushels of rice produced in the United States. However, its popularity waned, and the last commercial crop was harvested in 1927. But Lowcountry families remembered the legendary rice in their community cookbooks as part of the Southern Coast cuisine.
Revival
After nearly disappearing in the early 20th century, Carolina Gold Rice has experienced a revival thanks to heirloom preservationists and chefs who appreciate its unique qualities. In the 1980s, Dr. Richard and Patricia Schulze took an interest in reviving Carolina Gold rice while restoring rice ponds on their vacation property in Hardeeville, South Carolina. They discovered that the USDA’s rice research center in Texas had preserved a stock of the grain. Starting with just 14 pounds, they harvested 64 pounds in their first season. By 1988, they were producing 10,000 pounds annually.
Modern-Day Availability
Two companies, Anson Mills and Carolina Plantation Rice, started selling Carolina Gold rice to the general public in 1998. This followed a successful effort at Clemson University to breed a disease-resistant strain. While Riviana Foods markets rice under the brand name Carolina Rice, including a variety called Carolina Gold, these products are not related to the original. Today, it’s grown primarily in the Lowcountry and a few other select regions.
What’s Special About Carolina Gold Rice?
Often called the grandmother of long-grain rice in the Americas, it is truly unique. This delicate, non-aromatic rice boasts chameleon-like starch properties, allowing it to adapt to a variety of dishes. Whether you’re aiming for fluffy, individual grains, creamy risotto, or sticky Asian-style, it delivers, depending on how you cook it.
Conclusion
Carolina Gold rice is more than just a grain; it’s a piece of history. Revived from near extinction, it now graces the tables of those who appreciate its rich flavor and heritage.
