Bourbon-Butter Carolina Gold Rice Middlins

Cook the middlins: bring the water/stock and a big pinch of salt to a simmer. Whisk in the middlins, reduce the heat to low, and cook 20–25 minutes, stirring often, until thick and creamy (add a splash of water/milk if it tightens too much).

Build the richness: stir in the milk, cream (if using), and 2 tbsp butter. Simmer another 5–10 minutes until silky.

Make the brown butter: in a separate pan, melt the remaining 2 tbsp butter over medium heat until golden brown and nutty. Off the heat, carefully add the bourbon (it may sizzle) and let it mellow 30–60 seconds.

Finish: fold the brown butter and bourbon into the middlins, add cheese if using, and season with salt and pepper. It should be loose, creamy, and spoonable.

Serve topped with sautéed shrimp, braised short rib, or simply crispy shallots, fresh herbs, and a drizzle of olive oil.