Cheesy Bacon Grice | Dimpled Kitchen

Cheesy Bacon Grice

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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.

  • 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
  1. Pressure cook your rice according to your machine's cheat sheet. (Mine said on high for 4 minutes)

  2. Shred your cheese, cook and crumble your bacon.

  3. Add butter, heavy cream, shredded mozzarella cheese, and seasonings to rice.

  4. In quick short jabs, blend approximately 1/3 to 1/2 of your rice.

  5. Mix in crumbled bacon.

  6. Serve into bowls, top with cheddar cheese and fried egg.

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