1 cup Andy’s Charleston Gold Middlins
1 cup heavy cream
5 cups water
1 teaspoon salt
Put all ingredients in heavy saucepan, stir and bring to a boil
Reduce heat to simmer, stir and cover
Stir every few minutes until desired tenderness is reached, about 45 minutes. Serve with butter.
Rice grits are perfect anywhere you would use corn grits - we use them with breakfast and in shrimp and grits. For this recipe, you'll need 6 cups of liquid. We use 1 cup heavy cream and 5 cups of water, but you could change those quantities if desired. Occasionally, we'll use Chicken Broth for more of a savory flavor. More liquid can be added during cooking if rice grits are too firm or simmer with the lid removed if there is too much liquid.