Rice Grits with Poached Eggs & Bacon
Is it rice, or is it grits? When cooked this particular way, the small broken grains of our rice grits 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.Â