Quick answer
Rice grits are broken pieces of rice that cook much faster than whole grains. A common stovetop method is to bring about 4 cups of salted water or broth to a boil per cup of grits, stir in the grits, then simmer on low, stirring often, for roughly 5 to 15 minutes until creamy. Finish with butter and cheese or cream if you like. For a thicker, risotto-style dish, use less liquid, closer to 2 3/4 cups per cup of grits, and cook until a spoon dragged across the bottom of the pan leaves a trail that fills in slowly.
What are rice grits?
Rice grits, sometimes sold as rice middlins, are the small broken pieces of rice that result from milling or hulling rice. They are not the same as corn grits. They are made from rice, so they have a different flavor and texture: slightly sweeter and more delicate, and they thicken into a creamy porridge or a risotto-like dish.
Because they are broken, the grains cook quickly and absorb flavors readily, which is why cooks use them as a shortcut for dishes that would otherwise take longer with whole-grain rice. White rice grits cook faster than brown rice grits, which keep their bran.
Ingredients and ratios
For a basic pot, you need:
- 1 cup rice grits
- Liquid: water, chicken or vegetable stock, milk or a mix. Stock gives more flavor, and milk or cream makes it richer.
- Salt
- Butter or oil
- Optional finishers: cheese, cream, black pepper, herbs
Ratios vary by brand and by how finely the rice is broken, so check your package first. As rough guides:
| Result | Liquid per 1 cup grits | Approx. time |
|---|---|---|
| Loose, creamy porridge | About 4 cups | 5 to 15 minutes |
| Thick, risotto-style | About 2 3/4 cups, plus a little extra to finish | 8 to 10 minutes (white), 15 to 18 minutes (brown) |
If the grits get too thick, stir in a splash of hot water or stock.
Stovetop method
- Bring the liquid and a pinch of salt to a boil in a saucepan or deep skillet.
- Slowly stir in the grits so they do not clump.
- Reduce the heat to a moderate simmer. Cover or leave uncovered depending on how thick you want the final dish. Stir often, at least once a minute, since rice grits can stick and scorch.
- Cook until the grits are tender and the mixture has thickened. White rice grits typically need less time than brown.
- Remove from the heat and stir in butter and any other finishers. Taste and adjust the salt.
- Let the grits sit for a few minutes. They will continue to thicken as they stand.
Creamy cheesy rice grits
For a simple cheesy side:
- Cook 1 cup of grits in 4 cups of stock, or a mix of stock and milk, with a little salt until creamy.
- Off the heat, stir in a few tablespoons of butter, a handful of shredded sharp cheddar, a little grated Parmesan and a splash of milk or cream.
- Season with black pepper and more salt if needed.
This pairs well with sauteed wild oyster mushrooms, shrimp, braised meat or a fried egg.
Risotto-style rice grits
Rice grits make a quick stand-in for risotto.
- Bring about 2 3/4 cups of stock to a boil in a skillet and add a tablespoon of butter or olive oil.
- Stir in 1 cup of grits and keep a moderate simmer, stirring about once a minute.
- When the grits are thick (white grits in around 8 to 10 minutes, brown in around 15 to 18), stir in any vegetables or mushrooms you have cooked, then a little cream and grated Parmesan.
- If you are using brown grits and they are still firm, cover and rest them for a few more minutes.
Should you rinse rice grits?
It is a common question, and the answer is: it is optional. Rinsing is used with whole rice to remove surface starch for separate grains. With grits, you usually want the starch, because it is what makes them creamy. Very fine pieces can also wash through a strainer. Many recipes do not rinse them at all. If your package suggests rinsing, or if you have grits that seem dusty, give them a quick rinse in a fine-mesh strainer.
Can you make your own rice grits?
You can approximate them. Broken rice is simply rice that has been cracked into smaller pieces, so you can pulse dry rice in a blender or spice grinder in short bursts until it is coarsely broken, about the size of coarse cornmeal or small grits, rather than a fine flour. Sift out the powder if you wish. Results vary by rice type and equipment, and the texture will be less uniform than store-bought grits. Short pulses protect your blender, and you may need to adjust the liquid and time.
Brown rice takes longer to cook than white rice, even when broken up, so adjust accordingly. If you like the nutty flavor of browned rice, you can try our approach to toasting brown rice before grinding, though this is an experiment rather than a standard method.
Troubleshooting
Lumpy grits. Add them slowly while stirring, and break up clumps with a whisk.
Stuck or scorched on the bottom. Lower the heat, use a heavy-bottomed pan and stir along the bottom regularly.
Too thin. Simmer a few more minutes, or let it stand off the heat.
Too thick or gluey. Stir in hot liquid a few tablespoons at a time.
Bland. Use stock, season well and finish with butter, cheese or herbs.
If you like cooking grains hands-off, our guide to Instant Pot grain recipes covers other grains and general pressure cooker tips.
FAQ
Should you rinse grits before cooking? It is optional. Rinsing removes some starch, which usually works against the creaminess you want.
Can you turn rice into grits? Roughly, yes, by breaking dry rice into small pieces in a blender or grinder.
How do you make grits from scratch? Coarsely crack the rice, then cook as above. Store-bought rice grits give a more consistent result.
Are rice grits the same as corn grits? No. They come from different grains and cook differently.