Do you love Cream of Wheat but you’re gluten-free? This Homemade Cream of Rice Cereal is a great alternative to the store-bought cereal and is truly comfort food at its best.
It’s super simple to make too!
When I was young, I just loved eating Cream of Wheat. For various reasons, however, I’m not going to buying those little packets with the man on them anymore.
First of all, we’re a gluten-free now, but also my frugal heart has an aversion to things being solid in tiny packets and processed food in general.
Cream of Wheat Memories
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.”
This recipe is a nourishing gluten-free alternative to Cream of Wheat Cereal–Cream of Rice made with whole grain brown rice.
It’s my kids’ “go to” food when they are sick, and when they aren’t, it’s a special treat.
We call it “Rice Porridge” around here.
Saving Money Making this Cream of Rice
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 if you bought your Cream of Rice there, you would end up paying about 75 cents per serving for the boxed brand.
Using organic brown rice, I figured I was able to make this Homemade Rice Porridge 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–if you have rice in your pantry and you’re craving Cream of Rice, there’s no need to rush out to buy anything because you already have what you need in your pantry!
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!
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 also try this with other grains. I haven’t yet, but if I do I’ll share with you!
This is super simple.
Brings back memories.
More Great Processed Food Replacements
Before we get to the recipe, speaking of packets and boxes, here are some other processed foods you might enjoy from this blog:
What You Will Need
- Uncooked Rice
- Liquid (water (read this post on how to make it safe), milk, or non-dairy milk like coconut milk (here’s how to make your own Homemade Coconut Milk), Homemade Almond Milk, etc.)
- Salt (optional. For you, maybe–but I think creamy grain cereals NEED salt. I recommend Real Salt)
- Optional Toppings: butter (or other fat), sweetener, cinnamon
Recipe Notes and Substitutions for Homemade Cream of Rice
- Liquid Options: For the liquid, you can use water, milk, or a non-dairy milk like coconut milk (here’s how to make your own Homemade Coconut Milk), Homemade Almond Milk, etc.
- Toppings: Topping suggestions include butter or another fat, sweetener, and cinnamon.
- Black Rice: If you would prefer to use black rice, here is a great organic option.
- THM Diet: If you are on the Trim Healthy Mama plan, this cream of rice will qualify as an “E.”
- Salt: I mention in the recipe card that salt is optional. For me, it most certainly is not. Try it with a dash and you’ll see what I mean. It brings out the sweetness of whatever sweetener you choose and totally makes the dish.
Cream of Rice Cereal (Rice Porridge)
- 1 cup uncooked rice (I prefer to use brown)
- 4 1/2 cups liquid
- 3/4 tsp salt (optional--see Recipe Notes)
- Optional toppings (see Recipe Notes)
- Grind rice coarsely in a blender or coffee grinder.
- Heat liquid over medium hit to a slow boil.
- Add rice gradually, stirring while adding.
- Cover and simmer for about 4 minutes, until thickened.
- Serve with desired toppings.
Did you eat Cream of Rice as a child too?
What will you put on top of your homemade rice porridge?