Jasmine Rice Grits

Jasmine Rice Grits #fooddonelight #jasmine #rice #grits #side #healthy #recipe #lowcalorie #lowfat

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!!

Jasmine Rice Grits #fooddonelight #jasminerice #grits #side #recipe #healthy #lowcalorie #lowfat #rice

 

Jasmine Rice Grits (Serves 6)

1 1/4 cups jasmine rice
1 (14oz) can lite coconut milk
2 1/2 to 3 cups water
3/4 tsp. kosher salt
1 tbsp. light butter

  1. In a small food processor, process the rice until it is the consistency of grits.  Some of the grains may be slightly bigger.
  2. In a medium saucepan, bring coconut milk and water to a boil.
  3. Whisk in the rice grits and salt.
  4. 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.
  5. Turn off the heat and stir in the butter.  Serve.

Nutritional value per serving:

Calories 183    Fat 5 grams     Carbs 31 grams    Protein 3 grams.

Comments

  1. says

    If I’d let myself, I’d have grits every day. But I don’t. To be honest, I never even thought of making “grits” from rice this way. What a concept! and love the twist you put on it. sounds great!

    xoxo, Amy @ Interpret As You May

    {PS – I’m giving away a Fitness Notebook & would love for you to win!}

  2. says

    Your Jasmine Rice Grits look fabulous! I came by your site a couple of times last week and it was down for repair, glad to see you are up and running again. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. says

    This sounds so fantastic! I just pinned this, so I will make it for sure!
    Thank you so much for sharing this at Wednesday Extravaganza – see you there next week with more deliciousness :)

    • Christie Daruwalla says

      Hi Ellen, Absolutely as long as it is regular cooking rice. I used jasmine for it’s slightly floral flavor. I love the idea of regular rice too.

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