Are you sure it wasn’t the Carolina brand that sells a “Carolina Gold” that is NOT the real thing?
I’ve had the real Carolina Gold (my parents get it— I’ll have to ask them where/how), and it’s definitely the best rice I’ve ever had (and I eat a lot of rice / all kinds).
As a UK resident, reading Anson Mills description of their rice products and how they taste, and what you can do with them is really quite bewildering - '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.'
I cook with a range of rices depending on what i'm doing - Arbori, Carnaroli, Basmati and Bomba, but rarely with what I consider an american long grain.
I'll try and track down some of this Carolina Gold and see what I can do with it. Any suggestions for a recipe that shows it off (not knowing what a skillet cake is, for example)?
Anson Mills has their own recipe page [1]. I also buy their polenta and stone cut oatmeal, for which I follow this recipe [2] (though I find my preferred done ness is after ~12 minutes not 20 -- especially when "fresh" from cold storage in the freezer as they recommend).
I've made this recipe a few times but never had the proper rice. It's very tasty with jasmine rice, if a little gummy and too watery. Might just be my culinary skill with cook-in-place rice recipes.
I’ve had the real Carolina Gold (my parents get it— I’ll have to ask them where/how), and it’s definitely the best rice I’ve ever had (and I eat a lot of rice / all kinds).