Congaree and Penn middlins are a nod to the Old South. Originally a poor man’s dish made from broken bits of rice, middlins re-emerged among top chefs across the country in the early 2000s. Today, our middlins have been cooked at James Beard Award dinners and by notable Florida chefs across the state. Similar to risotto, middlins cook into a rich and creamy dish that have made a turn toward culinary innovation.
WHY IT’S BETTER THEN OTHER RICE
- No bleaching agents or enriching chemicals
- Stored on the husk to maintain freshness & flavor
- Rich in omega-3 fatty acids & fiber
- Naturally gluten-free & milled in a gluten-free facility