Rice
We proudly offer two varieties of brown rice — Carolina Gold Rice and Santee Long Grain Rice.
Carolina Gold Rice is the oldest medium-grain rice grown in the Americas. Dating back to 1685, this heirloom rice boasts a rich, nutty flavor and versatility in the kitchen. It is not hybridized like many of today's medium-grain rice, making it unique in story and in flavor.
Santee Long Grain rice, cooks a bit faster and is more delicate than Carolina Gold. It’s longer, more slender grains offer a different texture without compromising flavor.
In August when rice turns golden brown in the field, we begin harvesting. We store this PADDY RICE at our mill and let it dry. The HULL is still intact on the grain. We remove the hull and reveal BROWN RICE, which is simply white rice still wrapped in its BRAN LAYER. White rice is produced by mechanically stone polishing brown rice to remove the bran layer.
We proudly offer two varieties of brown rice — Carolina Gold Rice and Santee Long Grain Rice.
Carolina Gold Rice is the oldest medium-grain rice grown in the Americas. Dating back to 1685, this heirloom rice boasts a rich, nutty flavor and versatility in the kitchen. It is not hybridized like many of today's medium-grain rice, making it unique in story and in flavor.
Santee Long Grain rice, cooks a bit faster and is more delicate than Carolina Gold. It’s longer, more slender grains offer a different texture without compromising flavor.
In August when rice turns golden brown in the field, we begin harvesting. We store this PADDY RICE at our mill and let it dry. The HULL is still intact on the grain. We remove the hull and reveal BROWN RICE, which is simply white rice still wrapped in its BRAN LAYER. White rice is produced by mechanically stone polishing brown rice to remove the bran layer.
We proudly offer two varieties of brown rice — Carolina Gold Rice and Santee Long Grain Rice.
Carolina Gold Rice is the oldest medium-grain rice grown in the Americas. Dating back to 1685, this heirloom rice boasts a rich, nutty flavor and versatility in the kitchen. It is not hybridized like many of today's medium-grain rice, making it unique in story and in flavor.
Santee Long Grain rice, cooks a bit faster and is more delicate than Carolina Gold. It’s longer, more slender grains offer a different texture without compromising flavor.
In August when rice turns golden brown in the field, we begin harvesting. We store this PADDY RICE at our mill and let it dry. The HULL is still intact on the grain. We remove the hull and reveal BROWN RICE, which is simply white rice still wrapped in its BRAN LAYER. White rice is produced by mechanically stone polishing brown rice to remove the bran layer.