Blend up some fragrant jasmine rice to make these deliciously, creamy jasmine rice grits to change up your weeknight side dishes.
There are just some dishes that stay with you. Jasmine Rice Grits is one of those dishes for me. There use to be the most fabulous restaurant in Orlando in the Hyatt Grand Cypress. It was a place we would go for very special occasions. You sat in the kitchen and had a 9 course meal that was out of this world. Hyatt in their infinite wisdom closed it this past year. I was heart-broken. In addition to the wonderful meat and seafood, the Chef would make Jasmine Rice Grits. Jasmine rice has a slight perfume to it. It doesn’t taste like perfume but it has an ever so slight floral spin to it.
I have been wanting to replicate this dish for a long time and finally I decided to make it. Jasmine Rice Grits is so simple; I don’t know why I waited so long. Having not been raised in the South, it was later in life when I first had them. It was not love at first bite. It took me a while, mostly serving them with a stew or something that had gravy. Slowly I started to learn to make them creamier and fell in love with them. My love of grits grew when I first tasted Jasmine Rice Grits. They are creamy but more naturally flavorful because of the rice. They cook exactly the same though. This is a simple side dish but stands up to the most special of occasions.
I decided to put a little Asian spin on the Jasmine Rice Grits by using light coconut milk. You can use coconut milk or any other milk you want. The combination of milk and water will help with the creaminess and taste. I also chose the combination of milk and water to cut calories. You need a lot of liquid to make this and milk adds calories even if it is fat-free milk. Feel free to use all milk just know the calories I have calculated at the bottom will not apply.
This is one of those dishes that is fun to serve to guests and see if they can guess what the grits are made from. The color is a pretty good give away but it is always fun to serve friends something they are not expecting. A little note about processing them. You can process them in a small food processor or do it in batches in a clean spice grinder. We have the “Mac Daddy” of spice grinder so I use it every chance I get. It is a little thrill I get! I know – FOOD GEEK!!
- 1¼ cups jasmine rice
- 1 (14oz) can lite coconut milk
- 2½ to 3 cups water
- ¾ tsp. kosher salt
- 1 tbsp. light butter
- In a small food processor, process the rice until it is the consistency of grits. Some of the grains may be slightly bigger.
- Bring coconut milk and water to a boil.
- Whisk in the rice grits.
- Bring back to a boil; then reduce to a simmer. Stir frequently and cook for about 20 minutes or until the rice is done. If you need more liquid, add a little more water during the cooking.
- Turn off the heat and stir in the butter. Serve.
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