text:  That's right. I'm right there with you, Sid. I chose Perlou. I chose Perlou, which, I mean, depending on who you talk to, folks describe it as the sister to Jambalaya, the brother to Rice Pilaf, the cousin to Paella, but very much its own thing. So the chef I spoke to who contributed a recipe for Perlou, a fellow named Forrest Parker at the Old Village Post House in Charleston, uses specifically Charleston gold rice for his rice.