- 1/2 cup stoneground cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup long grain white rice, preferably Carolina Gold Rice
- 1 fresh or dried bay leaf
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon finely chopped chives, plus more for serving
- 6 tablespoons canola or vegetable oil, divided
- Optional: Pimiento cheese, for serving
- Whisk together the cornmeal, salt, and baking soda in a large bowl; set aside.
- Combine the rice, bay leaf, and 1 cup water in the bowl of the rice cooker and cook until the rice is tender and cooked through. You should have about 2 1/4 cups cooked rice. Spread the cooked rice onto a baking sheet and let cool in the refrigerator.
- Whisk the buttermilk and butter into the cornmeal mixture until smooth. Fold in the cooled rice and chives, careful not to break the grains. Heat 3 tablespoons oil in a large non-stick or cast-iron skillet over medium heat; the oil is ready when it is shimmering. Working in 2 batches, add 1/4 cupful of the rice mixture, press down gently to flatten, and cook until golden brown and crisp on both sides, about 4 minutes a side. Drain on paper towels.
- Sprinkle with more chives and serve with pimiento cheese.