Granny’s Greasy Rice
I grew up across the field from my Granny Spradley. There was a well worn footpath from our home to hers and I traveled it every day. We’d spend our afternoons eating popcorn out of those big Christmas tins and eventually watch Jeopardy before I’d run back down the path toward home.
She was a tiny woman with a hunchback from advanced stage osteoporosis and she used a walker to get around. But that did not stop her from making the best greasy rice I’d ever eaten.
Each time I make this dish I smell my Granny’s kitchen and my hope is that your family will find it just as comforting.
Prep Time: 5 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 35 minutes
Ingredients:
2 cups white long grain rice
2 cups chicken, turkey or pork drippings
2 cups bone broth
½ stick butter
1 tbsp dried minced onion
1 tsp salt
1 tsp pepper
Instructions:
Bring butter, drippings and broth to a boil.
Add onions, salt, pepper and rice to the boiling pot.
Once rice begins to boil again, cover with lid and reduce heat to low. Simmer on low for 20 minutes. Do not remove the lid during this cook time.
After cook time, turn off the stove and allow the covered pot to sit for an additional 10 minutes before serving. Do not lift the lid at this time. Remember, If you're looking, it ain't cooking.
After rest time, fluff rice with a fork and serve.
*A note about pan drippings: This recipe calls for pan drippings and some of you may ask, where do I get pan drippings? Pan drippings are the fat and juices remaining in the bottom of the pan after cooking meat. My Granny Spradley often used the drippings from the pan of a roasted chicken or from my all time favorite, a baked ham. But, this recipe will be delicious with the drippings of any meat of your choice.
