Greasy Rice
A classic Southern rice recipe made with the pan juices and rendered drippings and from baked ham or slow cooked chicken or pork.
Ingredients
- 2 cups pan juices from any slow-cooked meat
- 1/4 cup rendered fat/grease
- 1 cup extra long-grain white rice
- Salt to taste
Instructions
- 1
Using a 4-cup measuring pitcher, measure 2 cups of broth/pan juices. The fat will settle on the top of the broth – do not consider the fat when measuring the broth. You need 2 FULL CUPS of liquid plus the rendered fat/grease.
- 2
Add broth, rendered fat and rice to a medium saucepan then bring to a boil over high heat.
- 3
Once boiling, reduce heat to low, cover tightly then cook for 20 minutes or until rice is tender, stirring with a fork a few times the first 15 minutes of cook time. Do not disturb rice the last 5 minutes of cooking.
- 4
Remove from heat and let sit, covered, for 10 minutes.
Cook it from the original
This recipe comes from southyourmouth.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on southyourmouth.com