Cream of Rice Cereal (Rice Porridge)

Homemade Cream of Rice Cereal. No need to buy expensive packets of cereal anymore-this is Super Simple, tastes great and is a great comfort food--especially for little ones who are sick. It's also a great gluten-free substitute for that standby Cream of Wheat.

When I was a little girl, one of my favorite breakfasts was Cream of Wheat.

Sounds crazy but I still get a warm feeling inside when I hear those words.  “Cream. of. Wheat.”

Well, we are gluten free now, so Cream of Rice is what we would eat. But I don’t like packets and I don’t like eating white rice.

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So here is a recipe for Cream of Rice made with brown rice.

It’s almost silly what memories words can conjure up, eh? When I hear “Cream of Wheat”, I picture the man on the front of the red box and can almost taste the warm creamy cereal in my mouth. Creamy goodness topped with a little brown sugar, a little milk and a dollop of butter (well, we ate margarine all the time.  Blech.)

Nothing better.

Well, a number of years ago I was at a gluten free fair and a lady was selling Cream of Rice cereal in a box.

Of course, I thought, “I can make that.”

So–I did.

The resulting Cream of Rice cereal is my kids’ “go to” when they are sick.

And when they aren’t, it’s a special treat.

We call it Rice Porridge around here.

It’s super simple and super cheap–er, I mean, frugal.

If you make your own, you are going to save a lot over the packaged stuff.

I checked on Amazon and even there you end up paying about 75 cents per serving for the boxed brand.

Using organic brown rice, I figured I was able to make this for about 14 cents per serving.

Woo hoo!  I just love saving money by making stuff myself.  Those little victories over a tight family budget mean a lot, don’t they?

And you’ll save on trips to the store–no need to rush out to buy “Cream of Rice” because you already have what you need in your pantry!

This is super simple.

Super creamy.

Brings back memories.

Enjoy.

This homemade cream of rice cereal is super simple and frugal!

NOTE:  I always use brown rice for this recipe. If you use white rice it will cook super fast, but you will be giving up the fiber and nutrition of the bran and germ. And it has a much higher glycemic index as well.

You could boost the nutritive value of this dish by soaking the rice overnight in the liquid. Here’s my post on Soaking Grains – the Why and the How for more information.

My kids love this with my “Best Cinnamon Sugar“.  Think all cinnamon sugars are the same?  We didn’t think so :).

This really soothes my kids whenever they are sick.  And I love having some with them!

You could also try this with other grains. I haven’t yet, but if I do I’ll share with you!

More Great Processed Food Replacements

Homemade Taco Seasoning
Homemade Vegetable Broth | All-Purpose Seasoning
Homemade Chocolate / Carob Chips
Powdered Sugar Substitute
Homemade Truvia (Sugar Substitute)

Did you eat Cream of Rice as a child too?

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  1. Actually, white rice is preferred on the “Perfect Human Diet” for its safe starch properties. Let the rice cool to room temperature and you get resistant starch. The body doesn’t burn as much of it as fuel and sends it to the gut to build gut bacteria…prebiotics.

    Fiber isn’t totally necessary as it irritates the lining of the stomach, but the gut bacteria is.

    • I’ve been reading some about that. Thanks. Isn’t there an amount of time you need to cook it for?

      • No, I believe it is normal cooking time. The key is to let it cool to at least room temperature. What I was doing before I came across your recipe was cooking it, putting it in the fridge over night, then in the morning add sweetener, cinnamon, vanilla extract and some cream and eating it cold, almost as a rice pudding.

  2. This did not work at all for me. I followed the directions and used these portions, but after ten minutes of simmering and waiting for it to thicken, I still ended up with liquid milk with ground rice sitting at the bottom.

    • I’m sorry – did you figure out why this possibly happened? It has worked for me every time.

    • Sonia Martinez Romaih says:

      The key is mixing throughout – I used a very low temperature on the stove and stirred madly whenever I stirred bringing up what was on the bottom of the pot stirring out any lumps. Then when it started to boil used the whisk and whisked for the 5 minutes. It was amazing the most silky, almost pudding like porridge with no lumps. We served with a little Breton butter, brown sugar, bananas and walnuts. Plus I cooked it in a blend of coconut milk and water. Absolutely delish! I am also thinking of making a savory version to serve instead of polenta with a stew of roasted root vegetables. Thank you!

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