Servings
4
Is it rice, or is it grits? When cooked this particular way, the small broken grains of our rice grits rice take on the texture and appearance of traditional stone-ground corn grits. We boil the rice like pasta to release all those good starches, then reserve some of that cooking liquid to achieve a very creamy, grit-like consistency. Use just like you would corn grits and enjoy the unique aromatic flavor of Andy’s Rice Grits.
Ingredients
8 cups water
-
1 1/2 cups Charleston Gold Rice Grits
- 2 teaspoons coarse kosher salt, more to taste
- 1/2 cup grated cheddar cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon Tabasco, more to taste
- Freshly ground pepper, to taste
- 6 cups water
- 1 tablespoon white vinegar
- 4 large eggs
- 1/2 cup cooked diced bacon
- 1 tablespoon thinly sliced chives
Rice Grits
To serve
Directions
Bring 8 cups water to a boil in a large heavy-duty pot. Stir in rice grits and season with 2 teaspoons of salt. Reduce heat to medium-low and simmer until rice is almost cooked through, about 15 minutes. Drain in a fine mesh sieve, reserving about 2 cups of the cooking liquid.
Return rice grits with 1 ½ cups reserved cooking liquid to the same pot. Stir over medium heat until creamy and tender, 2-3 minutes. Add cheese and butter and stir until melted. (Add more reserved cooking liquid to achieve your desired consistency). Season with Tabasco, salt, and pepper to taste. Keep warm.
Meanwhile, in a small pot, bring 6 cups water to a gentle simmer. Add vinegar and reduce heat to just below a simmer; the water should not bubble. Using the handle of a spoon, swirl the water to create a vortex. Crack one egg into the center of the vortex; the whites should swirl and begin to coagulate. Poach until whites are set and yolk is thickened but still runny, about 3 minutes. Remove with a slotted spoon to a plate and set aside. Repeat with remaining eggs (try two to three at a time if your pot is large enough).
Transfer warm rice grits to serving bowls and top each with a poached egg, bacon, and chives. Serve immediately.
