Greasy Rice

A classic Southern rice recipe made with the pan juices and rendered drippings from baked ham or slow cooked chicken or pork.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT IS GREASY RICE?
3. WHAT TYPE OF MEAT CAN BE USED
4. PREPARRING MEAT FOR GREASY RICE
5. HOW MUCH RENDERED FAT SHOULD BE USED?

One of the most common questions I get when anyone's spent some time listening to me talk about country cooking is, What the heck is greasy rice??

Most Southerners know what it is and usually get excited at the mention of it.  Everyone else just scratches their head.

Husband (who is Canadian) scoffs at the way I pronounce it and likes to point out there isn't a Z in the word greasy. And I tell him there is when you're talking about greasy rice.

If something has to much oil in it, it's greasy, when you cook rice like this it's greazy! Say it with me, y'all! 

WHAT IS GREASY RICE?

Greasy rice is extra long-grain white rice that is cooked in the stock and drippings rendered from certain slowed-cooked meat such as bone-in hams, well-marbled pork roasts and whole chickens. The fat rendered from the slow-cooking process is used to cook the rice and is what distinguishes greasy rice from other recipes.

The batch pictured here was made with ham pan drippings. Greasy rice will take on the color of the broth, but more so, the spices used to season the meat. Since baked ham isn't typically seasoned, the rice doesn't have much color.

Greasy rice made from chicken or pork seasoned with paprika, chili powder, chipotle powder and/or cayenne pepper will have an orange/red tint. 

WHAT TYPE OF MEAT CAN BE USED FOR GREASY RICE?

Greasy rice is typically made with pork or chicken but not exclusively. 

PORK  - Greasy rice is most often made with cured bone-in hams, well-marbled fresh pork roasts (shoulder or butt) and ribs (country-style, back or baby back).

CHICKEN  - Only whole chickens, leg quarters or bone-in, skin-on dark meat (thighs and legs) can be used for greasy rice. Breasts and boneless/skinless pieces will not render enough pan drippings and fat.

PREPARRING MEAT FOR GREASY RICE

1. NO SUGAR OR GLAZE can be applied to the meat before the pan juices are collected. Use caution with dry rubs as many of them contain sugar. The same is true for honey, molassas, maple syrup and barbeque sauce. If anything sweet is applied to the meat, it will sweeten the rendered stock and drippings which will ruin the flavor of the rice.
2. The key to cooking meat in a way that produces rich stock and rendered fat is to slow-cook the meat in the oven or in a crock pot.
3. When baking in an oven, cover the meat so that juices do not evaporate. Once the meat is cooked through (or at least 3/4 done), you can collect the pan juices then return the meat to the oven to be basted with sauce or glazed.

HOW MUCH RENDERED FAT SHOULD BE USED?

You should use 1/4 - 1/3 cup of rendered fat for every 2 cups liquid and 1 cup of rice used. More or less can be used (there's no rule) but I find using more fat makes things a little too oily and using less defeats the purpose.

Don't let the amount of fat scare you off. 1/4 cup is only 4 tablespoons. Considering the serving size, most people use more butter on a baked potato than the amount of rendered fat that will be in each serving of rice.

COOKING NOTES WORTH READING

• If the meat you've cooked doesn't render 2 full cups of liquid, add broth or bullion until you have two full cups. Goya makes ham bullion that is perfect if extra is needed. I typically use chicken broth for both chicken and pork when needed.
• This recipe will easily double or triple. The recipe card has an option to adjust servings.
• Red pepper flakes are great in Greasy Rice if you like a little heat!
• If a lot of steam escapes during cooking, you may need to add a little water. If things look dry after cooking 15 minutes, add 3-4 tablespoons water.

Recipe for Greasy Rice

Greasy Rice

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

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.

Notes

• If the meat you've cooked doesn't render 2 full cups of liquid, add broth or bullion until you have two full cups. Goya makes ham bullion that is perfect if extra is needed. I typically use chicken broth for both chicken and pork when needed.
• This recipe will easily double or triple. The recipe card has an option to adjust servings.
• If a lot of steam escapes during cooking, you may need to add a little water. If things look dry after cooking 15 minutes, add 3-4 tablespoons water.
• Red pepper flakes are great in Greasy Rice if you like a little heat!
• Any questions you have are likely answered in the post above the recipe card.

https://www.southyourmouth.com/2013/05/greasy-rice.html

Images and text © South Your Mouth LLC 2013

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side dish

southern, american

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