• 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


  1. Whisk together the cornmeal, salt, and baking soda in a large bowl; set aside.
  2. 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.
  3. 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.
  4. Sprinkle with more chives and serve with pimiento cheese.