Charleston Gold Rice (2 pound)

The claims made in the advertisement for this rice indicates "clean, sweet flavor and superior mouthfeel" - I completely agree. I love rice - grew up in the middle of rice farming. This does have a different feel/flavor than standard white rice, which I also enjoy. Cooking it in chicken or beef stock really sets its off as an addition to any meal - really love it.

A South Carolina low country present for my sister in Idaho. Nothing like this rice. Good price for delivery and convenience.

I first heard of Charleston Gold Rice from watching the wonderful documentary "High on the Hog". The story of how American cooking was and still is influenced by the techniques, recipes and ingredients brought from Africa by enslaved people. The initial wealth of the South came from the cultivation and worldwide sale of this type of rice and later from farming cotton. The rice grains are smaller and, in my opinion, softer and tastier than other white rice. I've used Charleston Gold in a stir fry, in combination with steamed vegetables, and as a side dish. This is my new favorite brand of white rice.

It's a crying shame I live in South Carolina and can't get this rice I have to order it online from Amazon and I've been quite disappointed in it it's rice everybody has built it up and built it up and I find it just to be rice it Cooks just like regular rice. As for value no.

First tried Charleston Gold while visiting South Carolina. I’ve purchased this multiple times. Our dinner guests love it.

It has a wonderfully delicious taste and smell reminiscent of butter popcorn. I was amazed that this rice can have a taste totally different from mass-produced white rice. In the past, when shopping for rice in a grocery store, I would pick up any brand that was on sale--they all tasted the same. This does not. I don't eat as much as I like as I am a type 2 diabetic but it is a nice treat in small doses from time to time. Hey, I would be just as happy smelling the cannister of rice between times. It smells as good as it tastes.

Well to start off with the yellow directions were already torn off when it was delivered to me. So finding how to prepare this correctly was a chore to find the basic recipe for this expensive rice. It takes a lot of prep time (washing 6+x in water till the starch is minimal and clear) clearing out many stones in the rice. Overall it's a pastey type of rice (really not like a risotto) when it's all said and done. Tasted fine for our palates when it was served for a special family dinner side dish. I'm not a fan, but glad I tried it from a historical food source standpoint of Southern ancient grains. It's too expensive for 2 pounds of rice for the budget on any regular basis.

I'm 65, been cooking rice for decades. I knew there were heirloom rice strains out there that interested me, that I wanted to support, but for too long, I stuck with Mahatma, and botched every other pot because it just never cooked consistently. I finally bit the bullet and bought my first Charleston Gold, and ever single pot has cooked perfectly on the stove top since the very first pot - AND it's beautiful rice. Creamy, fluffy and tasty. Love it.