Cheesy Bacon Grice | Dimpled Kitchen

Cheesy Bacon Grice

What in the world is Grice? It’s rice made in a way to emulate grits, which if you didn’t know, is made from corn, so therefore a no-no in this house.
I could not believe my tastebuds; this *thought up while I was trying to sleep* recipe is a very convincing copycat that will scratch that itch.

Cheesy Bacon Grice

An incredibly convincing corn-free grits replacement.
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: allium free, corn-free, nightshade free
Servings: 6
Author: Dimples


  • Pressure Cooker
  • Immersion Blender
  • Saute Pan


  • 2 eggs, cooked as desired (I like mine runny!) per bowl
  • 1/2 cup bacon cooked and crumbled
  • 1 1/2 cup white short grain rice don't rinse
  • 2 cups water
  • 2 tablespoons heavy cream
  • 2 tablespoons grass-fed butter
  • 1 cup mozzarella cheese shredded
  • 1 cup cheddar cheese shredded
  • ½ teaspoon NAGrika
  • ½ teaspoon Himalayan Salt freshly ground
  • ½ teaspoon Black Pepper freshly ground
  • ¼ teaspoon truffle zest


  • Pressure cook your rice according to your machine's cheat sheet. (Mine said on high for 4 minutes)
  • Shred your cheese, cook and crumble your bacon.
  • Add butter, heavy cream, shredded mozzarella cheese, and seasonings to rice.
  • In quick short jabs, blend approximately 1/3 to 1/2 of your rice.
  • Mix in crumbled bacon.
  • Serve into bowls, top with cheddar cheese and fried egg.
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