This post is a compilation of our various recipes for cooking grits in the Cuckoo rice cooker. The most recent experience is at the top, and at the bottom are the original ChatGPT responses, then my original plan based on those responses. Above that are our cooks working toward how to cook medium-ground Red Mill whole grits in our Cuckoo rice cooker set on Porridge.
3/31/2026 – Did not presoak and kept the ingredients simple. They turned out good, although almost too much salt. Next time, add 2.5 spoonfuls. Added the butter once the grits were becoming firm and later mixed in the finely shredded cheese. Started about 5 AM and they were done at 6:30 AM.
- ¾ C of grits in 3 C water & Half-Half, 50:50. Added more H&H once near done as too firm. At least ½ C more.
- Kosher salt, 3 wooden spoons full, slightly rounded
- 3 Tblsp unsalted butter and
- ½ C of Italian Blend cheese.
3/13/2026 – First cook where the grits were soaked overnight then cooked in the rice cooker set to Porridge without any flavorings or additives. Presoaked in the refer 1 cup of medium grits in the 2-Cup measure filled with water. Removed it to warm to room temp about 4 AM. Forgot to start it about 5 but did at 6:15 AM. Drained the water off the top of the soaked grits, which are now about 1.5 soggy cups. Put them into the cooker with 3.5 cups of water that was cold from the cold attic. Added 1.5 wooden spoonfuls of Kosher salt. Turned on the cooker in Porridge mode. Remembered it about 8 AM, and the cooker was in warm mode.
Very smooth with grains visible but almost not detectable, and the salt was about right. Added about 1.5 T of butter and moved to the refer. Very rich corn flavor that could be enjoyed without adding anything.
Next time, add only 3 Cups to the soggy grits and use half Half-n-Half.
Our Plan, as of 3/10/26, takes advice from the ChatGPT responses below.
- One cup of grits covered in water to presoak the grits for 30-60 minutes or more
- Subbullet below is for 1/2 cup of dry grits.
- Drain – Try the small “screen on a handle.”
- To 4.5 Cups of liquid, add 1 tsp salt
- 2.25 Cups of liquid, add 1/2 tsp salt
- Place the grits into cold water in the rice cooker and stir before turning it on. As the temperature rises gradually, the grains hydrate evenly.
- Press the MENU button continuously to select Porridge (lower leftmost choice)
- Press the COOK/QUICK button to start cooking. Some say press START.
- Once goes into warming mode, wait 30 minutes for it to become very creamy.
- Professional kitchens usually thin grits at the end, not during cooking, which keeps the texture silky rather than watery. If they become too thick, whisk in additional warm milk or hot water.
- Optional chef additions for richer flavor, often served in restaurants:
- grated sharp cheddar
- chopped Green Onion tops
- cracked black or white pepper
- roasted garlic
- a small splash of heavy cream
- mascarpone cheese [Cream cheese (frequent substitute), sour cream, and crème fraîche are popular substitutes]
- Food writer John Egerton notes that traditional Southern cooks consider properly made grits to have a texture “like a soft porridge that slowly settles on the plate rather than standing in a mound.”
Note: Mascarpone cheese is a soft Italian dairy product made from cream, known for its rich and creamy texture. It is often used in desserts like tiramisu and can also enhance savory dishes such as risottos and pasta sauces.
Below are four responses from ChatGPT about cooking whole grits in a rice cooker.
- How to cook grits in your Cuckoo CR-0632F rice cooker
- Restaurant-Style Creamy Whole Grits in a Rice Cooker
- Traditional Overnight Method for Whole (Stone-Ground) Grits
- Preventing Scorching and Lumps When Cooking Whole Grits in a Rice Cooker
How to cook grits in your Cuckoo CR-0632F rice cooker
Here’s how to cook grits in your Cuckoo CR-0632F rice cooker (a 6-cup Micom model with multiple modes, including Porridge and Multi-Cook). This cooker’s settings let you mimic slow, gentle cooking similar to stovetop porridge, which is ideal for grits instead of standard rice cycles. (CUCKOO America)
Best Settings to Use
Your cooker has several options; two work especially well for grits:
- 1) Porridge Mode
- Best choice for creamy grain dishes like grits.
- Designed to cook rice into a soft, thick porridge — very similar to grits.
- Just add the grain and more liquid than rice, then start Porridge. (CUCKOO America)
- 2) Multi-Cook or Slow Cook Mode
- Useful if you want extra control over texture (longer simmer).
- Slow Cook lets grits cook gently over a longer period, useful for very coarse stone-ground grits. (CUCKOO America)
Grits Ratio & Prep
For whole (stone-ground) grits, use more liquid than rice — they need abundant water to soften fully and become creamy:
- 1 cup grits
- 4½ to 5 cups liquid (water, stock, or water + milk)
- 1 tsp salt (optional)
If you want extra creamy texture, soak the grits in cold water for 30–60 minutes before cooking; drain before adding fresh liquid.
Step-by-Step Instructions
A. Using Porridge Mode
- Add grits and 4½–5 cups liquid to the inner pot.
- Sprinkle in salt and stir.
- Select Porridge on the menu.
- Press Start.
The cooker will automatically simmer and switch to Keep Warm when finished. If you’re looking for thicker grits, let it stay on Keep Warm for an extra 10–15 minutes before stirring.
B. Using Slow Cook Mode
- Add grits and 5 cups liquid.
- Choose Slow Cook and set a longer time (e.g., 1–1½ hours).
- Start cooking.
This method simulates old-school slow simmering and yields very creamy grits.
Tips for Best Texture
- Stir once during cooking if possible — this keeps grits from clumping or scorching at the bottom.
- If grits look too thick after cooking, stir in a little hot water or warmed milk.
- If they’re too thin, simmer on Keep Warm for 10–15 more minutes until desired thickness.
Quick Reference
| Setting | When to Use |
|---|---|
| Porridge | Best general method for creamy grits |
| Slow Cook | Best for very coarse stone-ground grits after a soak |
| Multi-Cook | If you want to manually control time/temperature |
Restaurant-Style Creamy Whole Grits in a Rice Cooker
Southern chefs often use a soak-and-slow cook method for stone-ground grits because it hydrates the corn evenly and produces a much creamier texture. This technique is frequently recommended by food historians and Southern cooking writers such as John Egerton in Southern Food and is also used by artisan producers such as Anson Mills.
Ingredients
- 1 cup stone-ground whole grits
- 4½ cups water
- 1 tsp salt
- 2–3 tbsp butter
- ½–1 cup warm milk, cream, or half-and-half (optional but typical in restaurant kitchens)
Step 1 — Soak the grits
Place the grits in a bowl and cover with water by several inches. Let sit for 30–60 minutes. What this does:
- hydrates the bran layer
- shortens cooking time
- produces smoother texture
Step 2 — Load the rice cooker
Add to the cooker:
- soaked grits
- 4½ cups fresh water
- salt
Stir once.
Step 3 — Cook
Select the [porridge] mode. Typical cook time in most rice cookers: 40–50 minutes.
If possible, open the lid once midway and stir. This prevents clumping along the bottom.
Step 4 — Rest
When the cooker switches to “warm,” leave the lid closed 10–15 minutes. The residual heat finishes hydrating the coarse corn particles.
Step 5 — Finish like a restaurant
Stir vigorously and add:
- butter
- warm milk or cream
Professional kitchens usually thin grits at the end, not during cooking, which keeps the texture silky rather than watery. If they become too thick, whisk in additional warm milk or hot water.
Texture target
Good Southern grits should be:
- smooth but not pasty
- slowly flowing, not stiff
- individual corn particles should still be detectable
Food writer John Egerton notes that traditional Southern cooks consider properly made grits to have a texture “like a soft porridge that slowly settles on the plate rather than standing in a mound.”
Optional chef additions
For richer flavor, often served in restaurants:
- grated sharp cheddar
- mascarpone
- roasted garlic
- a small splash of heavy cream
- cracked black pepper
Rice cooker tip
Because grits foam slightly while cooking, avoid filling the rice cooker above about two-thirds of its capacity.
If you want, I can also show you a very old Southern technique (used in 19th-century kitchens) where grits are cooked overnight in a low heat environment. It produces an extremely smooth texture and actually works surprisingly well in modern rice cookers.
Traditional Overnight Method for Whole (Stone-Ground) Grits — Adapted for a Rice Cooker
Before modern kitchen appliances, Southern cooks often prepared grits with a long, slow hydration and cooking process. Food historian John Egerton describes that traditional kitchens sometimes allowed grits to cook gently for extended periods near a hearth, producing an exceptionally smooth texture in Southern Food (1987).
Modern chefs—particularly those working with heirloom corn products from companies such as Anson Mills—use a similar long-hydration method to achieve very creamy results.
This can be adapted to a rice cooker.
Ingredients
- 1 cup stone-ground whole grits
- 5 cups water
- 1 tsp salt
- 2–3 tbsp butter
- optional: ½–1 cup milk, cream, or half-and-half (added at the end)
Step 1 — Overnight soak
Place the grits in a bowl and cover with several inches of water. Let them soak 8–12 hours. What this does:
- fully hydrates the coarse corn particles
- softens the bran layer
- dramatically improves creaminess
- shortens active cooking time
In the morning:
- skim off any floating hulls or debris
- drain the soaking water
Step 2 — Add to rice cooker
- soaked grits
- 5 cups fresh water
- salt
Step 3 — Cook
Start the cooker on the [porridge] setting.
Cooking time is usually 35–45 minutes, depending on the machine. Open once during cooking and stir.
Step 4 — Rest and finish
When the cooker switches to “warm”, let the grits rest 10–15 minutes with the lid closed.
Then stir in:
- butter
- milk or cream if desired
If the grits are thicker than you prefer, whisk in warm liquid (water or milk).
Resulting texture
Because the corn has fully hydrated, the grits become:
- very smooth
- creamy without needing much dairy
- deeply corn-flavored
Many Southern cooks consider this the best texture possible for stone-ground grits.
Chef trick (optional but excellent)
After the rice cooker finishes:
- Leave the grits on “warm” for another 30–60 minutes.
- Stir occasionally.
This mimics the old hearth-style slow cooking and produces exceptionally silky grits.
Savory finishing ideas
Common restaurant additions include:
- butter + sharp cheddar
- butter + roasted garlic
- butter + parmesan
- shrimp and pan sauce for classic shrimp and grits
If you would like, I can also show you how Southern chefs prevent the two most common problems with stone-ground grits in rice cookers: scorching on the bottom and lumps forming early in cooking. Those two tricks make a significant difference.
Preventing Scorching and Lumps When Cooking Whole Grits in a Rice Cooker
Stone-ground grits contain the germ and bran of the corn kernel, so they behave differently from quick or instant grits. Two problems occur most often in rice cookers: bottom scorching and early clumping. The following techniques are commonly recommended by Southern cooks and producers of heirloom grits such as Anson Mills.
1. Prevent scorching on the bottom
Use slightly more liquid than stovetop recipes.
Rice cookers apply steady heat at the base of the pot. A little extra liquid prevents the dense grits from settling and sticking. Recommended ratio:
- 1 cup stone-ground grits
- 4½–5 cups liquid
Water works well, but many cooks use half water and half stock.
Grease the pot lightly before cooking.
Before adding the ingredients, wipe the rice cooker bowl with:
- a small amount of butter or
- neutral oil
This reduces sticking and scorching.
Stir once during cooking.
Rice cookers do not stir automatically. Opening the lid once about 15–20 minutes into cooking and stirring the grits redistributes them and prevents dense sediment from forming at the bottom.
Let the cooker finish naturally.
Do not stop the cooker early. The automatic switch to “warm” occurs when most free liquid has been absorbed, which helps prevent burning.
2. Prevent lumps at the start of cooking
Lumps form when dry grits hydrate unevenly.
Best method: start with cold liquid. Place the grits into cold water in the rice cooker and stir before turning it on. As the temperature rises gradually, the grains hydrate evenly.
Whisk the grits before cooking begins.
Instead of stirring with a spoon, briefly whisk them in the liquid. This disperses the particles and prevents clumping.
Optional professional technique: pre-hydrate.
Many chefs soak the grits 30–60 minutes before cooking. This technique is widely recommended by Southern food historian John Egerton in discussions of traditional grit preparation in Southern Food (1987).
3. Fixing problems if they occur
If grits become too thick
Whisk in hot water, milk, or stock until the texture loosens.
If small lumps appear
Whisk vigorously for 20–30 seconds. Because grits soften during cooking, most lumps dissolve with agitation.
If slight scorching occurs
Do not scrape the bottom. Instead:
- Spoon the upper grits into another bowl.
- Leave the scorched layer behind.
4. Ideal finished texture
Traditional Southern cooks describe properly cooked grits as:
- creamy but not stiff
- flowing slowly when spooned
- individual corn particles still faintly detectable
This texture is widely considered the hallmark of properly cooked stone-ground grits.
If you want, I can also explain how to identify truly traditional stone-ground grits in grocery stores, because many packages labeled “stone ground” are actually partially degerminated and cook very differently. That distinction affects rice-cooker cooking quite a bit.
