Creamy Grits Rice Cooker Food

CREAMY GRITS (RICE COOKER)

Steps:

• Put all ingredients into rice cooker bowl and stir to combine. Set to porridge cycle.
• About 10 minutes into the cycle, stir. (I often don't get around to this, and they turn out fine),.
• I serve with a pat of butter and a spoonful of cherry or other preserves.

RICE COOKER CHEESY GRITS RECIPE - (3.7/5)

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

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

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.

CREAMY GRITS

Steps:

• In large pot, heat milk and butter until simmering.
• Add grits, whisking to prevent sticking to pan. Season if desired with salt and pepper.
• Add water when grits begin to bubble.
• Cook until consistency of oatmeal.
• Stir in cream cheese and heavy cream until incorporated.
• NOTE: I like to add "Old Bay Seasoning" and grilled shrimp and prosciutto for dinner. Otherwise, enjoy as you usually do grits!