Quick Grits in Rice Maker - Who has done it?
I usually have real grits, the ones stone-ground at an historic mill, sitting in the freezer ready to cook in my Zojirushi, fuzzy logic rice maker at one part grits to two parts water. Grit success has always been achieved with the real thing.
Today I do not have real grits. But I do Aunt Jemima's Quick Grits, and they are warming up in the batter's box.
Directions indicate FOUR PARTS WATER to one part quick grits. I'm on edge with THAT much water.
Anyone ever cooked quick grits in a nice rice maker?
What do you think about four cups water per one cup grits?