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.)
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.”
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.
Brings back memories.
Cream of Rice
Makes approximately five servings (3/4 cup each)
1 cup of uncooked 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. For you, maybe–but I think creamy grain cereals NEED salt. I like Real Salt.)
Optional toppings: butter (or other fat), sweetener, cinnamon
1. Grind rice coarsely in a blender or coffee grinder.
2. Heat liquid over medium hit to a slow boil.
3. Add rice gradually, stirring while adding.
4. Cover and simmer for about 4 minutes, until thickened.
5. Serve with desired toppings.
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
Did you eat Cream of Rice as a child too?
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