The most common question I get asked on the Facebook page is some variation of, “What the BLEEP is Greasy Rice??”
Most Southerners know what it is and usually get excited any time I mention it. Everyone else just scratches their head.
Greasy rice is just plain white rice that is cooked in the stock and drippings rendered from slow cooking meat (usually pork or chicken). I most often make it if after I've slow-cooked a whole chicken, chicken pieces, ribs, pork roast, ham, Boston butt, etc.. The key is that you've cooked the meat in a way that produces rich stock and rendered fat. And there ain't nothing healthy about it... so.... yeah... sorry about that.
Now, one thing to remember is that if you use a rub, sauce or glaze that has a lot of sugar (or honey or molasses or syrup or anything sweet), you won’t want to use the stock for rice because, well, it will be sweet. When I bake a ham, I always cook it low and slow for a few hours, gather up all the pan juices and then glaze it so my stock and drippings aren't tainted with sweetness (same with oven barbequed ribs or chicken – I don’t put barbeque sauce on the meat until after I've collected the stock and drippings). I don’t use purchased dry rubs because they always have a lot of sugar in them (unless I’m grilling or smoking because I won’t be able to collect any broth from those anyway). I hope that makes sense.
2 cups pan juices from any slow-cooked meat*
1 cup uncooked, long-grain white rice
Salt to taste
Using a 4-cup measuring pitcher, measure 2 cups of broth. 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. If the meat you've cooked doesn't render a full two cups of liquid, add chicken broth or water until you have two full cups.
Add the broth (with fat) to a medium saucepan. Add uncooked rice and heat on high until boiling. Salt to taste (I don’t usually have to add salt at this point because well-seasoned meat should produce well-seasoned broth but you do want the broth to be a little on the salty side as it will be what seasons the rice). Once boiling, cover and reduce heat to medium-low. Cook for 20 minutes, stirring occasionally. Remove from heat and let sit, covered, for 10 minutes.
*You can also substitute purchased broth or stock but you'll need to add 1/4 -1/3 cup butter or bacon grease.
**If I've cooked meat that is especially fatty (a Boston butt, a pan of chicken thighs, etc.), I will often ladle off some of the fat. I've never measured how much fat I actually include but if I had to guess, I’d say I like to have about 1/3 cup.
Optional Microwave Preparation:
Combine stock, rice and salt to taste in a 1-quart baking dish. Cover dish with a fitted lid and microwave on high for 10 minutes. Reduce heat to 50% then microwave for an additional 10 minutes. Fluff rice with a fork before serving.