marketed for skincare.

It was a great revelation, realizing that with every kind of grain, there was so much personality..When did you start becoming more of a rice nerd?.

A lot of that was Anson Mills.I had read about Carolina Gold rice before the restaurant opened and Anson Mills' name came up.I emailed, as it turns out, Catherine Schopfer [partner and chef liaison for the company] and started a beautiful friendship.

I asked her about the rice and she said that was the test crop.They didn't really have rice to sell.

She gave me the name of someone else, a man named Mike Booth, who was growing Carolina Gold rice.

His job was something completely different, like an electrical engineer, it was really like a side gig, and I bought rice from him..Season with salt, transfer to a plate, and spoon the warm ros on top.

Serve in wedges, garnished with lime wedge and raw onion.. Notes.by Maneet Chauhan and Jody Eddy.

Copyright © 2020.Published by Clarkson Potter, a division of Penguin Random House, LLC.. Save.Editor's note: We could all use a little inspiration and light during these strange days.