Food Item

December 14, 2020 |

Bill Rafter writes: 

I was recently introduced to RICE GRITS, which are broken rice kernels.  Due to the increased cooking surface, these gems turn smooth and creamy quite easily.  I have had my starter pack three Days and have used them three times; once for breakfast, once as an understory for a sautéed scallop dish and once for rice pudding.  Absolutely delicious.  Their micronutrition content is very close to Irish oatmeal, and they are a nice morning change.

I received my grits from a multi-generation family farm in Mississippi.  Their website has lots of recipes.

Most recipes for rice grits call for frequent stirring of the pot.  Fine if you have the time, but I’m too busy.  My variation is using a crockpot.  Although that means no stirring, you are left with some burn spots at the bottom of the crock.  They come off with soaking in dish detergent letting chemistry do the work for you.

My crockpot version goes like this:  Put a pat of butter in the bottom of the crock, and then add 4-to-1 units of water (preferably spring) to grits.  Set the crockpot on low and return in 4 hours.  Add cream if you want the ultimate luxury.  Note that with a timer you can run the process overnight and have them for breakfast.

Ken Sadofsky  writes:

From the women: oatmeal, eggs n a fruit or sugar. For world athletes, I get carbs n protein from eggs but oatmeal has lil protein. The Scottish have a sayin though about their men, oats n steeds (escapes me)

A Japanese Zojirushi rice cooker has fuzzy logic and requires no stirring for whole grain oats, groat oats, I believe.  Perhaps counter-intuitive,  or obvious, is that this part of the Orient would find the easiest way of soing what they're suppose to be expert at.





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