Risgrynsgröt med ost, bacon och chilifrukter

👩‍🍳 Gör så här

1. 1
   Working in batches if necessary, place the rice in a blender jar or the bowl of a food processor and pulse until the grains are very coarsely ground into rough, uneven pieces about half to one third of their original size.
2. 2
   Rinse the rice in a large bowl with cool running water until the water runs clear. Drain in a fine-mesh sieve and shake off the excess water.
3. 3
   In a large saucepan, combine the heavy cream, stock, water, bay leaf, salt, and black pepper and bring to a boil. Slowly add the cracked rice, whisking constantly. Reduce the heat to low and simmer, uncovered, stirring frequently, until the grits are creamy and the rice no longer has any bite to it, 25 to 30 minutes.
4. 4
   Remove and discard the bay leaf. Gradually add the cheddar cheese, stirring until melted and thoroughly combined. Adjust the salt and pepper to taste if necessary.
5. 5
   Sprinkle the grits with the chives, bacon, and jalapeño, and serve hot.