Anson Mills Carolina Gold Rice Recipe: Smoky Grilled Cheese Pairing Magic

Anson Mills Carolina Gold rice transforms any dish with its nutty aroma and creamy yet firm texture—perfect for Southern-inspired meals. 🌟 This heirloom variety holds its shape beautifully while absorbing flavors, making it ideal for pilafs, risottos, or even as a base for hearty sides. The secret lies in its long-grain structure, which stays distinct yet tender when cooked just right.

Pair this rice with smoky grilled cheese for a textural contrast that elevates both components—creamy, melty cheese meets the rice’s subtle nuttiness. The recipe below ensures fluffy, evenly cooked grains every time, with optional herb or vegetable infusions to customize your dish. Ready in 20 minutes, it’s a foolproof way to highlight Carolina Gold’s unique qualities.

Ingredients for anson mills carolina gold rice

Heirloom Carolina Gold rice meets smoky grilled cheese in this elevated Southern pairing.

Carolina Gold rice is the star—Anson Mills' heirloom variety delivers that signature nutty aroma and firm yet creamy texture. Buy it directly from their website or seek it out at specialty grocers like Whole Foods or Harris Teeter's Southern foods section. The rice should be plump and uniform—avoid any grains that feel shriveled or discolored. For the cheese pairing, aged sharp cheddar and smoked Gouda create the perfect balance of tang and smokiness, while the sourdough's tangy crust cuts through the rice's richness. If you can't find Carolina Gold, jasmine rice is the closest substitute, though it lacks the nutty depth.

No smoked paprika? Substitute with 1/4 tsp liquid smoke plus 1/4 tsp regular paprika—it's not identical, but close. Fresh thyme unavailable? Dried works at one-third the amount, but toast the dried leaves in the pan first for better flavor. For the grilled cheese, sourdough is ideal, but any sturdy bread (like Texas toast) works. The key is toasting the bread until it's golden and crisp—don't skip this step. If you're feeling adventurous, add a sprinkle of crispy fried shallots between the cheese layers for extra crunch. The olive oil on the bread prevents sticking and adds subtle richness.

Carolina Gold rice keeps for 6-12 months in a cool, dark place once opened—store it in an airtight container with a silica packet to maintain freshness. The grilled cheese components can be prepped ahead: assemble the sandwiches (without cooking) and refrigerate for up to 4 hours, or freeze the cooked sandwiches for 1 month. For the rice, cook it just until tender—Carolina Gold should have a slight bite, not be mushy. Leftovers reheat beautifully in a skillet with a splash of broth or water. The smoky flavor actually intensifies when reheated, making this an even better lunch option.

Step-by-step instructions for perfectly smoky Carolina Gold rice

Here's how to transform Anson Mills Carolina Gold rice into a fragrant, aromatic base that pairs flawlessly with smoky grilled cheese.

Heat a medium saucepan over medium-high heat and add the 2 tablespoons butter. Once melted and foaming, add the 1 cup Anson Mills Carolina Gold Rice and stir constantly for 2-3 minutes until the grains turn opaque and slightly golden. This toasting step develops deep nutty flavors and prevents mushy rice.

Watch the rice closely—it should look like tiny popcorn kernels. If it starts to brown too quickly, reduce heat slightly. The goal is to coat each grain with butter while building aromatic compounds. Don't skip this step; it's what makes heirloom rice truly special.

Add the 2 cloves minced garlic cloves, 0.5 teaspoon smoked paprika, 0.25 teaspoon fresh thyme leaves, 0.75 teaspoon salt, and 0.25 teaspoon black pepper to the pan. Stir for 30 seconds until fragrant—you should smell toasted garlic and smoky paprika filling your kitchen.

Here's the thing—smoked paprika adds subtle depth that complements the Gouda perfectly. The thyme brings an earthy note that pairs beautifully with the sharp cheddar. Don't let the garlic burn; it should sizzle gently rather than darken. This aromatic base is what transforms simple rice into a flavor powerhouse.

Pour in the 1.5 cups chicken broth and bring to a gentle boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Resist the urge to peek or stir—this rice needs undisturbed cooking to develop its signature texture.

The key is maintaining a gentle simmer. You'll see steam escaping around the lid edges—that's perfect. After 20 minutes, turn off the heat but let the rice sit covered for another 5 minutes. This resting period allows residual heat to finish cooking the rice evenly and absorb any remaining liquid.

Remove the lid and use a fork to gently fluff the rice, separating the grains. Stir in the 0.25 cup chopped fresh parsley and taste. Adjust seasoning if needed—you might want to add a pinch more salt or a crack of black pepper. The rice should be tender but still have a slight bite, with each grain distinct and separate.

Here's where the magic happens: serve the rice immediately alongside the grilled cheese sandwiches. The smoky paprika in the rice complements the smoked Gouda perfectly, while the nutty rice texture contrasts beautifully with the melty cheese. The parsley adds a fresh finish that cuts through the richness.

Wine and beer pairings for anson mills carolina gold rice

White Wine Pairings

A crisp Viognier from California or a Riesling from Germany brings bright acidity that cuts through the smoky richness of both the rice and grilled cheese. I love a half-dry Riesling—its citrus notes and subtle sweetness balance the sharp cheddar and nutty rice. For something more robust, try an Albariño from Spain, which has enough body to stand up to the smoky flavors while keeping the palate fresh. 🍷

Red Wine Options

If you prefer red, a light-bodied Pinot Noir from Oregon or Burgundy works beautifully. Look for one with earthy undertones and red fruit notes—these complement the smoked Gouda and thyme in the rice. Avoid heavy Cabernets or tannic wines that would overpower the delicate flavors. A Gamay from Beaujolais is another fantastic choice, offering juicy berry notes that pair wonderfully with the smoky-sweet combination.

Beer Pairings

A Belgian Witbier like Hoegaarden or St. Bernardus Wit is my go-to beer pairing. The corianander and orange peel notes in these beers create a perfect contrast with the smoky, cheesy flavors. For something more malty, a light amber ale with honeyed notes (like Fat Tire) adds a touch of sweetness that rounds out the meal. Avoid heavy IPAs or stouts—they’d overwhelm the dish.

Non-Alcoholic Options

For a refreshing non-alcoholic option, try a sparkling apple cider with a hint of ginger—it cleanses the palate beautifully. Or sip on a cucumber-mint infused water with a squeeze of lime to balance the richness. If you prefer something warmer, a smoked tea (like Lapsang Souchong) mirrors the smoky notes in the dish without alcohol. 💧

Regional Beer Specialties

In the South, where this dish feels most at home, try a local craft lager like Southern Tier's Breakfast Stout (yes, it's a breakfast stout—trust me!) or Athens Beer Co.'s Southern Belle from Georgia. These regional brews often have honeyed malts or light caramel notes that complement the dish perfectly. For a true Carolina twist, seek out North Carolina's New Belgium Fat Tire—it’s crisp and refreshing, cutting through the smoky flavors beautifully.

Frequently asked questions