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)?