Cream of Rice Cereal (Rice Porridge)

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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.

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. Wait, I’m confused. When you say 1 cup of rice, are you talking cooked rice? Because I don’t see how it would be possible to use raw rice and only cook it for 4 minutes. But that’s what I thought as i read the ingredients. If you could clarify, I’d appreciate it! Thanks!

  2. michelle says:

    Just curious– I know when I make brown rice for most any meal, it takes much longer than 4 minutes to boil/get tender. Are you blending/pureeing this after the four minutes to create the texture of the cream of rice?

    • Hi Michelle. As you can see from the comment above, I made a last minute ingredient change to the recipe (from ground rice to plain dry rice), but I had a million things going on at once and forgot to change the directions. Oops!! It should make sense now :).

      • michelle says:

        it does! :O)
        and you’re right, as soon as I saw this post, I was picturing the box.
        Sounds like a quick and easy dinner for me tonight, trying to shake this sinus junk that won’t let go. ordering pizza sounded like an awesome idea, until I saw this! LOL!

  3. I think I’m missing something. You’re cooking raw whole grain brown rice in 4 minutes? Your ingredient list doesn’t say the rice is ground, or that it’s pre-cooked. I’d love to make this, but I think I need some clarification. Thanks!

    *****************************************
    Cream of Rice

    Makes approximately five servings (3/4 cup each)
    Ingredients
    1 cup of rice (I prefer to use brown)
    4 1/2 cups liquid (water, milk or non dairy milk like Homemade Coconut Milk, Homemade Almond Milk, etc.)
    3/4 tsp salt (optional. I like Real Salt.)
    Optional toppings: butter (or other fat), sweetener, cinnamon
    Method
    1. Heat liquid over medium hit to a slow boil.
    2. Add rice and stir.
    3. Cover and simmer for about 4 minutes, until thickened.
    4. Serve with desired toppings.

    • I’ve fixed the post – so sorry! I had a million things going on at once and missed that I had changed the ingredient list to be whole, uncooked rice -thanks!

  4. Timi Caswell says:

    This looks so yummy but I have a quick question – is the 1 cup of rice you use pre-cooked? Or, is the 4 minute cooking time a misprint? I’m a little confused and I want to get it right when I prepare this…thanks so much!

  5. I have a super soft spot in my heart for Cream of Wheat too…it was always in my cupboard up until three years ago…and I ate the same way you did! Heaven! Now I just make make hot cereal from various mixes of grains..still delicious if not exactly the same for my nostalgic taste buds!

  6. Charlotte Moore says:

    I would sure use the brown rice too. Sounds good.

  7. I’m looking forward to trying this! :) One question though: is there a soaked variation of this recipe? It would be great to have the same end result with an overnight soak to make the nutrients in the rice more digestible. Any ideas?

  8. Can’t wait to try this! My littlest is allergic to wheat and oats, so while her other siblings can do soaked oatmeal in the morning, I struggle for her. We did millet porridge for a while, but it’s not her favorite. I’ll be trying this soon!

  9. This looks delicious Adrienne! I too used to love Cream of Wheat as a kid, but have moved on now to overnight oats, which I am obsessed with. I’ll have to try this for my girls, as my oldest is sensitive to wheat. Thank you!
    P.s. Love your blog’s new look! :)

    • Thanks, Lauren! I hope she likes it! Thanks for mentioning the blog. I’ve been having a bunch of blog issues and had to make a quick change. There’s a lot of cleaning up to do still….. I am debating about the colors but that will come. Take care!

  10. Stephanie says:

    Thanks for the post, I look forward to trying this!

  11. I have always loved warm cereals like this. I think my favorite as a kids was actually Malt O Meal, with maple Cream of Wheat coming in a close second. I’m going to give your version a try for breakfast next week.

  12. Rattlebridge Farm says:

    This looks hearty and heartwarming, the perfect way to start the day. Thanks for participating in Foodie Friday!

  13. What a great simple idea! We too were big Cream of Wheat fans before going gluten free. I’ve been buying the boxed version and can’t wait to give your recipe a try! I found the recipe on Slightly Indulgent Tuesdays and just pinned it! Thank YOU!

  14. Ahh… I used to love cream of wheat as a kid too. :) We called it farina. I really miss it so I can’t wait to try this! Lovely idea!

    Linda

  15. Rogene Robbins says:

    Never thought of grinding brown rice. Might have to give it a try.

  16. Martin Davidson says:

    So this cooks in 4 minutes on the stove, even with brown rice? Or have I misunderstood? It sounds great, if so. Can this be cooked in the microwave too?

    Thanks.

  17. For the soaked variation – Soak the ground rice in the milk overnight and just heat up in the morning?

  18. I LOVE Wheatena-my dad would make it the night before with milk and butter and it was lusciously yummy!!!! I am gluten free now so will try this-thanks!

  19. Hi I have a rice cooker that does congee (which is what cream of rice is in asia) and I wonder if I could use the recipe to make it in my rice cooker? thanks :D

  20. kari hanson says:

    Hi, so if I’m going to soak the rice first, is that the very first step? And then follow the recipe as written after? Or grind it up first then soak it, then cook it? Help! Thank you! :)

  21. You can do something like this called congee that is traditional for Chinese and in other cultures as well. Difference being that you don’t grind the rice but instead cook it in lots of water for a long time. I used to make it a lot in my crockpot. Cook the rice overnight in the crockpot with a few slices of ginger. In the morning it is ready to go and you can add toppings like you would oatmeal or even go savory and add tamari, sliced scallions and sautéed mushrooms or whatever floats your boat.

  22. Oh, wow. This is so simple, but so much better than the store bought junk. Using brown rice really helps with texture, as well. I am in such bliss right now… :D

  23. YEA!!!! Thanks for this. Recently going gluten free I was in mourning over losing my ultimate comfort food…cream of wheat! I also love it when I am sick…even 45 years later. We must be kindred spirits as I LOVE it too with real butter, salt for sure and sweetener! (My dad always added crumbled bacon or sausage…that is pretty good too.) I was thrilled that there was such a thing as cream of rice…and NOW to have this much thriftier version makes my day! I must say that I found last winter the very best improvement (who knew it could be improved) is making it with straight with coconut milk!

  24. I wanted to check out some of your links but when I click on one the whole page changes so I lose my place….as a suggestion can you make your site open a new page when you click on a link instead of losing the page you are on?

  25. miriam weinstein says:

    Roast the rice first, roast it until it pops, then grind. Use a heavy pan, and keep an eye on it!

    • miriam weinstein says:

      Oops. Then grind the rice. And optimally, cook it for 10 minutes at least! Wonderful with added ground almond meal, or even some cut up bananas. But it will taste way better, and be easier to digest if you roast the rice first. Take some time, roast several cups in small batches, grind it, put it in a jar on the shelf.

  26. I love cream of brown rice and make my own

  27. Looks delicious. I have bookmarked it to try. My wife and I frequently make our own Cream of Oat Bran, using the toasted milled Oat bran that one can buy at Trader Joe’s.

    And when we are feeling really decadent, we make it with 1/2 milk, 1/2 water, and 2 triangles of Mexican Cocoa chocolate per 3 cups of liquid, for our healthier “Cocoa Wheats.” Does anyone else remember cocoa wheats from childhood? Yum!

  28. What is the recipe for 1 serving? I wake up at 4:30 am and the rest of my family at 7 after I’ve been at work for a while. But I always loved cream of wheat but being celiacs and I’ve been looking for something to replace it. What would the recipe for a sjhle serving be?

  29. Hi Adrienne,

    My oldest daughter has been having more allergy trouble lately, so we have her on a very limited diet. I’ve been struggling to find breakfast food that she can eat (and that she actually likes), and she loved this! I added frozen blueberries and raw honey to the mix, and she and her sister ate it right up. Thanks for the recipe!! :)