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Add rice and water to VERY large pan with vented lid.
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We use a HUGE bubble-top pan we got from Ikea.
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It is one of the few that doesn't boil over and spew everywhere for this operation.
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It is an operation, it takes awhile for this to cook down!
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You'll need to keep stirring it so that it doesn't stick to the bottom of the pan and burn!
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If your hungry, smelling this cook will just make you HUNGRIER and it takes like 3 hours to cook.
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It also smells WAY better than it tastes LOL It is PRETTY darn bland!I use to have it in the mornings with Agave Syrup and maybe some cinnamon.
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Lately I've just been having it with salt because I'm healing I also add it to my meals, because it helps aid in my digestion.
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So I guess I eat it like Grits!
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Rice Grits!!!
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New name!
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haha I changed it!
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Nobody knows what gruel is and it sounds so bad!
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even tho its just hot cereal!
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So I have Rice Grits with EVERYTHING as a side dish.
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Or I eat it as a snack, just to keep me goin', like someone would eat oatmeal.
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I cannot eat Gluten or Corn, so this is my alternative option :) You can use what you make to make soup out of as well...
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There are a couple wasy to do this, I used to cook the Jook down to a watery consistency and spoon out the thicker part with a slotted spoon.
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This gave me my Rice Grits to have in the fridge to eat, then I would add more water to the soupy mixture that was left and add ingredients to make soup, mostly vegetables, oo and sweet potatoes!!!
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mmm, im gonna make some tomorrow!
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:) You can also just double the water, not to start with, but cook down, add more and then cook again with vegetables.
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This of course will make a thicker ricier soup.
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I also use my leftovers to make soup base.
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After I am done eating them as Grits, i just add them to water with veggies!
