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.

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.


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?

The post contains affiliate links. Please read my disclaimer.

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  1. Cream of rice, or rice porridge is so simple and easy to make and it too is my go-to food if I’m not feeling well, thanks for the recipe! When i am feeling well, i like to add fruit (fresh, dried, or frozen), nuts, berries, seeds, it makes such a wholesome heart-warming breakfast! I use a magic bullet to grind the rice, works perfect! And talk abut saving on your grocery bill :)

  2. Thank you thank you so much for this it is truly a winner my kids loved it. Now we didn’t use cinnamon do to they don’t like it in something’s. I am very impress!!

  3. Thank you for creating this GF option for childhood cream-of-wheat lovers! It looks amazing. I took the liberty of posting a link to your recipe on my blog to help other people who are looking for delicious GF breakfasts, called “Gluten-Free Go-Tos”: Can’t wait to try it!

  4. This is great.
    Just to clarify, should you soak rice, before grinding, or grind, then soak
    . If the later, should you rinse the rice, because of arsenic?

    • You soak prior to cooking. Or you grind and soak – either way. I don’t think rinsing will do anything to the arsenic. Lundberg (affiliate link) has one of the lowest amts of arsenic from what I have read.ttp://

  5. My Mom always made a Finnish dish called “rice porridge” (riisi puuro).
    You can make it sweet… or not. My Mother never made it very sweet.
    We’d always stir a spoon of jam or pour over some Finnish fruit ‘soup’.
    Basically it’s the same recipe as yours, but whole rice grains. Traditionally
    it would be made with short grain white rice. I always make it with brown.
    Usually I buy brown basmati.

  6. Hey there, this is great!

    Question for you.

    How well do you think this would keep, or have you tried making a big batch and reheating? It sounds like a silly question since the recipe probably only takes 10 minutes to make but I have an hour+ commute and like to eat when I get to the office. If I made a batch for the week and put it into containers do you think it would reheat well?

    • I think it would reheat just fine – but I can’t make shelf life claims. If you add some sweetener and salt it would keep a bit longer. Hope that helps.

    • In fact, I should clarify that – we reheat all the time. Of course some folks think that “just made is best” but we have eaten it both ways and my kids are fine with it. It might be a bit thicker so you might want to thin it out some.

  7. Soooo. Yummy. Just made this for my sick celiac kiddo. Cream of wheat was a household fave and this is SO similar!!!!

    One direction change that I might suggest would be to add “stir or whisk continuously as you add the ground rice” I should have remembered to do this but ended up with some sizeable lumps. Still delish with butter and syrup! Mmmmmm!!!!

  8. This is crazy cool! I’m glad I happened onto this site. I had some extra time this morning and was considering what was for breakfast when I noticed a bag of rice (white). I got about a cup of rice out and tossed it into my coffee grinder, added a dash of Cayenne Pepper, and sugar – then set to grinding.
    The difference for me was that I ground it into a very light powder which seemed to make the cooking process go pretty quick. Microwaved for 6 minutes, stirring occasionally.

    Results: Hot, delicious, and filling!

    Now that I have your website to refer to, I’ll include ‘soaking’ into my food prep.

    Great stuff – thanks for sharing!

  9. My husband made me your recipe today as I am bed bound feeling very under the weather. Just what I needed to perk back up again. One of my childhood favorites! Yummy.
    I like it best with white jasmine rice cooked 1/2 in water and 1/2 milk and served with honey. It’s the best!