Friday, December 23, 2011

Rice Grits



On a whim at Wal-Mart, I decided to purchase Arrowhead Mills' Rice & Shine Rice Grits. We ate them this morning, and they were a big hit! Easy to make (though they do need constant stirring) and no sweetening required to make it palatable. Just add some salt and canola oil and you're good to go.

Not knowing how much I would need for our family, I made too much for breakfast. But all was not lost, as these make great leftovers, not like the congealed mass that corn grits turns into. The kids gobbled up the rest at snack time.

This recipe does not meet most paleo standards, but it is kosher, gluten-free, casein-free, corn-free, and Feingold approved.

Now we embark on the journey of learning how to make our own.

Here's the recipe I used for 9 people with enough leftovers for snack:

RICE GRITS

1 box (which was 1 qt) of Arrowhead Mills' Rice & Shine Rice Grits
2 tsp salt
3 T oil
12 cups of water

Place all ingredients in a large pot. Cook on medium/high heat, stirring constantly, until desired thickness.

Photo courtesy of: www.amazon.com


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