Liver Mush and Rice

If you questioned whether or not I am Southern, here’s your sign. I make this meal about every other week. I grew up on it, and I absolutely love it. Have loved it since I was a child. And last night, Henry started loving it too! He got his first experience with livermush and rice!

If you decide to make this, make sure you use Neese’s liver pudding. It’s the BEST.

I prefer frying my livermush thin and crispy. Just put some oil in your pan and fry away. I don’t know why my mom always let us do this, but now I have to do it every time I fry some. I always eat a raw piece. Yes, I know that sounds gross, but it really is good.

When I make my rice, I love it buttery and milky. I just use Blue Ribbon white rice.  Boil 2 cups of water, 1 cup of rice, 1 tsp of salt. Put a lid on the pot and turn burner down to low heat and cook for 15 minutes. Stir a couple times so it doesn’t stick to the bottom of the pot. Then I but about 3 Tbsp of butter in that and just pour milk in there until it gets to my milky preference. 🙂 And there is a yummy, easy, quick dinner for ya!


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