Can i cook grits in a rice cooker

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Notify me of new posts via email. Jul Rate this:. Thank you for sharing! I love my rice cooker, but it never even dawned on my to make anything else in there. I need to try this, it looks so good! An omelet with veggies and cheese. And a side of cheesy grits along with a hot biscuit. This is not my everyday breakfast though, but it is a favorite.

I love pumpkin waffles with pecan syrup that my grandmother RIP used to make and I still make every Sunday morning. So yummy! I am not a breakfast person! I'm a sucker for a good French toast bake, the more cinnamon, the better! Also, I've been soooo tempted to treat myself to a rice cooker, and now I'm sold! Sucker for anything bagel! Eggs and cheese on bagels!

Bagel and cream cheese! Although I just made pumpkin steel cut oats and they are pretty darn delicious.

My favorite indulgent breakfast is definitely biscuits and gravy. And I gotta say, grits have seriously never looked so good. I can't wait to try this recipe! Set the rice cooker to the standard or White Rice setting. Come back in about 20 minutes or when the rice cooker switches to Warm mode. Uncover the rice cooker and transfer the grits to a mixing bowl. Stir the grits several times and taste them.

Adjust the seasoning with kosher salt, freshly ground black pepper and butter, if desired. Rule of thumb for perfect grits: 4 parts water to 1 part grits. Add 2 cups of water to a small saucepan. Put the heat on highest setting until the water boils. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.

Rice cookers can cook more than just rice. The appliance can be used to make meals, like ribs, chili, or pizza. Rice cookers can also be used to cook other grains, like barley or quinoa. You can also prepare breakfasts like oatmeal or pancakes in a rice cooker. Grits are a staple Southern American dish made from ground, dried corn and particularly rich in iron and B vitamins. Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types.