Best 4 Creamy Grits Rice Cooker Recipes
Indulge in the creamy delight of grits, a Southern staple made from ground corn, cooked slowly with milk or water until it reaches a smooth and velvety consistency. This versatile dish can be enjoyed as a hearty breakfast, a savory side, or even as a main course. Explore a collection of carefully curated recipes that showcase the diverse culinary possibilities of grits. From classic Southern recipes like Creamy Grits with Bacon and Cheese to innovative variations like Creamy Sun-Dried Tomato Grits and Creamy Pesto Grits, these recipes cater to a wide range of tastes and preferences. Each recipe provides step-by-step instructions, cooking tips, and ingredient variations to ensure a successful and flavorful grits experience. Whether you're a seasoned cook or a beginner, this article has something for everyone, guiding you towards perfectly cooked, creamy grits every time.
Let's cook with our recipes!
CREAMY GRITS
Steps:
- Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
- Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.
RICE COOKER CHEESY GRITS RECIPE - (3.7/5)
Provided by á-7198
Number Of Ingredients 6
Steps:
- To make the grits, I use a rice cooker. I put the grits and water in the rice cooker with a pinch of salt, and push the button. Once the grits are cooked, season to taste with more salt and pepper, and stir in the cheese, butter, and heavy cream. Keep the grits warm in the rice cooker or the pan.
JAMAICAN GRITS RICE COOKER OPTIONAL
zwt 9 caribbean i made this in rice cooker ,all the way, turned out great.will post how i did it its not as pretty but tastes good
Provided by Dienia B.
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- drain liquid out of hominy into measuring cup fill the rest with water until it measures 2 cups.( add hominy and water to rice cooker).
- add grits to water in saucepan (add to rice cooker start).
- bring to a boil.
- cook.
- when done add pimento juice and all spices.( when done add to cooked grits allow to be on warm until cheese melts.
- and 1/2 cup cheese stir.
- add hominy.
- pour in buttered casserole.
- top with rest of cheese.
- bake350 for 25 minutes.
CREAMY RICE GRITS WITH TOMATO RELISH
From bonappetit.com. About 'rice grits': "We've been fans of rice grits ever since Ashley Christensen of Poole's Diner in Raleigh, NC, turned us on to the ingredient in her recipe for Creamy Rice Grits with Tomato Relish, which appears in our September issue. The grits, a.k.a. shorts, brokens, or middlins, are a by-product of milling Carolina Gold rice, the fragile long-grain rice that's been cultivated in the Low Country for centuries. The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce. "I'm really taken with them," Christensen says. "I like keeping them really simple and velvety, where you get the nuttiness and natural sweetness of the rice." Read how to make your own rice grits below. Also, I used my posted homemade roasted tomato recipe in this dish : see Recipe #464021. The recipe was cut in half, as well. A fresh herb of choice (fresh parsley, basil, ??) wouldn't be out of place as a garnish either.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- HOW TO MAKE YOUR OWN RICE GRITS: Although you can order Carolina Gold Rice Grits online you can also make your own. "To do so, freeze your favorite good-quality long-grain rice (I bought organic standard long grain white rice) for 30 minutes to make it brittle. Then, working in batches, grind it a few times in a spice mill until the grains are very coarsely ground into rough, uneven pieces about a third of the original grain's size. Transfer the mixture to a medium strainer set over a bowl to sift out the "dust," then use the remaining pieces in any recipe that calls for rice grits." CG says ^^this step was easier said than done. My version was much easier: after removing the rice from the freezer I ground the rice to the same consistency as regular (corn) grits that they were virtually identical in appearance except for those little black specks in corn grits. If you don't know what traditional grits look like, go to Google and search for an image to guide you. I skipped the strainer part, too. (Uh, CG -- I must ask -- Isn't this in essence Cream of Rice™? Yes, but it's glorified Cream of Rice™, I answer!).
- Mix tomatoes and shallot in a small bowl. Season with salt and pepper to taste; set aside.
- Bring 12 cups water to a boil in a large saucepan.
- Stir in grits and season with salt. Reduce heat to medium; simmer grits until almost tender, about 15 minutes.
- Drain, reserving 2 cups cooking liquid; return liquid and grits to saucepan. Another Note: because of the manner in which I ground the rice there was no liquid left to drain. I cooked the rice as indicated in Step # above, then another 5-6 minutes as directed in the following Step.
- Stir over medium heat until creamy, 5-6 minutes.
- Add cheese and butter; stir to melt. Stir in lemon juice; season with salt and pepper.
- Transfer to a large wide bowl, forming a well in center.
- Stir olive oil into tomato mixture; pour into well.
Nutrition Facts : Calories 322.5, Fat 15.3, SaturatedFat 6.7, Cholesterol 26.2, Sodium 195, Carbohydrate 37.7, Fiber 2.6, Sugar 1.7, Protein 8.7
Tips:
- Choose the right grits. Stone-ground grits have a more robust flavor and chewier texture than quick-cooking grits. If you're using quick-cooking grits, reduce the cooking time by 1-2 minutes.
- Use a good quality broth. The broth you use will significantly impact the flavor of your grits. Use a broth you like to drink, such as chicken, vegetable, or beef broth. You can also use water, but the grits will be less flavorful.
- Season your grits. Salt and pepper are a classic seasoning for grits, but you can also add other spices, such as paprika, garlic powder, or onion powder. You can also stir in cheese, butter, or cooked meat or vegetables.
- Cook your grits until they are creamy. The grits should be cooked until they are thick and creamy, but not too thick or stiff. If your grits are too thick, add more liquid and stir until they reach the desired consistency.
- Serve your grits immediately. Grits are best served hot and fresh. If you need to store your grits, let them cool completely and then refrigerate them in an airtight container for up to 3 days. You can reheat your grits in the microwave or on the stovetop over low heat.
Conclusion:
Cooking grits in a rice cooker is a quick and easy way to make a delicious and hearty breakfast, lunch, or dinner. With a few simple ingredients and a few minutes of your time, you can have creamy, flavorful grits that the whole family will enjoy. Using a rice cooker also ensures that your grits are cooked perfectly every time. So next time you're looking for a quick and easy meal, try making grits in your rice cooker. You won't be disappointed!
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