If you grew up loving the cozy comfort of Cream of Wheat, this delicious homemade Cream of Rice Cereal is sure to warm your heart! It’s a wonderful gluten-free alternative to the store-bought version and uses just a few simple ingredients.
This warm and tasty bowl is seriously comfort food at its very best.
Growing up, Cream of Wheat was one of my favorite foods. I remember the comforting feeling I would have just seeing the small red box. I loved diving into that bowl of creamy goodness topped with brown sugar, a little milk, and a dollop of margarine (yikes--yes, I said "margarine").
Simply delicious.
Since our family is gluten free and whole foods focused now, I haven’t had the boxed brand in decades. In fact, my kids have never tried the original Cream of Wheat since we've been gluten-free that long, and well, you know--the processed food thing.
One day, I realized — why not make my own version?
By using wholesome, gluten-free ingredients, I knew I could create nutritious alternative to the processed version I used to love.
So I did it, and now Cream of Rice Cereal is now a favorite in our house!
It’s very soothing for an upset stomach, so it’s my kids’ go-to food when they’re sick. When they aren’t, it’s a simple but also special treat.
If you grew up loving Cream of Wheat like I did, you’re going to love this gluten-free cream of rice cereal… and your family will, too!
What is Cream of Rice?
Cream of rice is a very basic dish. It’s just a hot cereal made from ground, uncooked rice.
Sounds pretty simple, right?
The real magic happens when you add a bit of creamy liquid like coconut milk, a little butter, and a sweetener. Then, it turns into the most delicious bowl of cozy comfort!
The brand behind Cream of Wheat also makes Cream of Rice® that is a gluten-free alternative to their main cereal. Both cereals are fortified with vitamins. However, the name “cream of rice” can actually refer to any cereal made from ground rice.
Is Cream of Rice Cereal Good for You?
The boxed brand of Cream of Rice is gluten free, making it great for those who are avoiding gluten, but it contains synthetic vitamins that you might not want to eat.
You can make this homemade version entirely from wholesome ingredients.
Don’t you just love tasty, hearty recipes that you can feel good about sharing with your family? Plus, it will save you quite a bit of money over the boxed brand.
The ingredients in this homemade cereal are very inexpensive. Basically you only need rice (white or brown) and liquid, which can be water, milk, or a dairy-free milk substitute.
At the time of publishing this post originally, a serving of the homemade variety cost only 14 cents each, which was about five times less than buying the packaged version.
This recipe also comes together in just five easy steps, and you most likely have the ingredients on hand in your pantry.
How to Make Cream of Rice Cereal from Scratch
This recipe is so simple, it can be made on even the busiest of mornings. And what busy mom doesn’t love having yummy recipes you can make in a matter of minutes?
- Grind rice coarsely in a blender or coffee grinder. It’s up to you how finely you want to grind the rice, as this will affect the texture of the cereal. I prefer a coarser grind that gives the dish a heartier feel.
- Heat liquid over medium heat to a slow boil. For the liquid, you can use water, milk, coconut milk, etc. You can even make your own Homemade Coconut Milk, Homemade Almond Milk, or Rice Milk, etc.
- Add rice gradually, stirring while adding. I always use brown rice, which makes a very hearty and filling dish. White rice will cook faster and make a lovely cereal, but it does have less fiber and nutritional value. You could also make this with basmati rice, jasmine rice, wild rice, black Japonica rice, or any other variety! Each one will give you a new flavor profile and will surely turn out delicious.
- Cover and simmer for 4-10 minutes, until thickened, stirring occasionally and adding more liquid as needed. The ground rice will soak up the liquid and become wonderfully creamy.
- Serve with desired toppings. I recommend butter or another fat, like coconut oil, sweetener, cinnamon, and a dash of salt. I list the salt as optional, but for me, it definitely is not. I include salt in pretty much all of my recipes, including sweet dishes, since it brings out the sweetness and totally makes the dish.
Topping Options
Because the rice makes such a neutral and comforting base, you can have a lot of fun with the toppings.
Butter, a low-carb sweetener, cinnamon, and salt are my favorite ways to dress up this dish. To make it extra rich and hearty, add a bit of cream on top. This Almond Fruit Dip would work well too for a fun twist.
More Processed Food Replacements
Here are some other alternatives to packaged foods that you might enjoy:
Homemade Taco Seasoning (so good--you'll never buy packets again!)
Homemade Vegetable Broth | All-Purpose Seasoning (tastes great on everything)
Homemade Chocolate / Carob Chips (better than store bought!)
Homemade Powdered Sugar (so easy!)
Homemade Truvia Copycat (Sugar Substitute)
What You Will Need
- Uncooked Rice
- Liquid (water, milk, or non-dairy milk like coconut milk. Here's how to make your own Homemade Coconut Milk, Homemade Almond Milk, or Homemade Rice Milk.)
- Salt (optional. But it's not optional in my book. I recommend Real Salt)
- Optional Toppings: butter (or other fat), sweetener, cinnamon, cinnamon sugar (here's a link to our "best" homemade cinnamon sugar) etc.
Recipe and Dietary Notes
- Watch the pan when cooking the cereal. If necessary, add more liquid to keep the cereal from sticking to the bottom of the pan.
- You can boost the nutritive value of this dish by soaking the rice overnight. See this post on Soaking Grains - the Why and the How for more information.
- 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.
- Rice: You can use any variety you choose. I prefer whole grain. If you use white rice it will cook much faster, but you will be giving up the fiber and nutrition of the bran and germ. White rice has a higher glycemic index as well.
- THM Diet: If you are on the Trim Healthy Mama plan, this cream of rice qualifies as an "E" recipe, depending on your topping choices.
- 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 accents the sweetener and the cereal isn't the same without it.
Cream of rice is a great way to warm up on a chilly fall or winter day of course, but you could easily add a bit of jam and some berries to make it perfect for a spring or summer day as well.
Basically, there's no wrong way to eat this!
Cream of Rice Cereal (Rice Porridge)
Ingredients
Instructions
- 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 4-10 minutes, until thickened.
- Make sure to check the pan while the cereal is cooking, and stir it occasionally. Add more liquid if needed to keep it from sticking to the pan.
- Serve with desired toppings.
Notes
- Watch the pan when cooking the cereal. If necessary, add more liquid to keep the cereal from sticking to the bottom of the pan.
- You can boost the nutritive value of this dish by soaking the rice overnight. See this post on Soaking Grains - the Why and the How for more information.
- Rice: You can use any variety you choose. I prefer whole grain. If you use white rice it will cook much faster, but you will be giving up the fiber and nutrition of the bran and germ. White rice has a higher glycemic index as well.
- 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 accents the sweetener and the cereal isn't the same without it.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar.
Note this post was originally published in April, 2013. It was since updated with new information and new photos. Here is an original photo for reference:
Let me know what you think of this recipe if you try it.
I'd love to hear how you serve yours.
Wow! This was so easy and delicious. Much better than the stuff in the box. Because I'm having digestive issues I tried it with white rice, Looking forward to making it with brown rice. It did take more than 4 minutes - maybe 10. I plan to try making it sweet with raisins - kind of like a quick rice pudding. Thanks for posting this.
You are so welcome! I'm going to adjust the time on the post b/c it really does vary for people! Yummy idea with the raisins!!!
Hi there, I was so thrilled to find out I could make my own rice cereal. I’m on a special diet and it’s very hard for me to get good cream of rice cereal anywhere! I am working on cooking it right now but notice that it takes a lot longer than four minutes. Maybe I’m doing something wrong. I decided to use a half a cup of rice and 2 1/4 cups water. Thought I’d check in with you to see if I need to tweak the recipe.
Thank you, Marna
Hi there! Did you grind up the rice? Maybe it's just the size of the particles of rice?
The first time I ground it too fine...I’ll use it for flour....second time better. I used 1/2 the amount of rice and water and cooked it on the stove for 30 minutes! Not 4 minutes...
Myself and my family thoroughly loved this recipe! We also used whole grain brown rice for added texture and nutrition. I did add 1 or 2 cloves whilst the milk was boiling along with some nutmeg and lime zest....just beautiful. Thanks for sharing! Love your blogs btw
What a yummy idea! Sounds amazing! Thanks for the kind words and hope to see you around again!
Do you soak the rice before you grind it or the other way around? This is going to be a great recipe since l’m having gum surgery on Monday.
You don't need to soak it but you can. Were you thinking of doing it for nutrition? I would grind first. Hope your surgery goes well!
I always try to cook with nutrition in mind but I'll be using white rice. I think I saw somewhere that I don't need to soak white rice but I always soak for 1/2 hour or so anyways. I want to prepare everything ahead of tomorrow for Tuesday since I may not feel like it after surgery.
That's a whole topic that I would like to learn more about - have you looked into resistant starch? That means that cooling and then reheating is much better for you. What kind of surgery are you having?
I’ve read in the past about resistant starch. I think it was on the Eat Beautiful site. Megan is very knowledgeable. I’m having two gum grafts done to oorow. This is my third time. I sure hope it’s not my new normal.
Yes, we are friends online. She is smart. I had those done. Perhaps we should talk about it. It led to other things. I am not saying don't do it but there are things I wish I had known. Turns out I had mold toxicity and likely tick borne disease and liver stuff going on. Chronic fatigue for 10 years - finally gone as of this past Sept.
Was the mold related to the gum graft. I’d like to know why I keep having recession. BTW, I had some rice flour which I used to make the hot cereal. It had a gluey consistency but tasted ok once I added maple syrup and coconut butter.
I think a lot of things were related including genetics. It's a LONG story. I think nutrition is key, managing genetic weaknesses and I had mold toxicity and liver issues and probable tick borne disease for a long time as well.
I like to make overnight oats, but would like to try this.
If I cook it, can I refrigerate for a few days?
Thanks!
Yes! Enjoy!
Can this be made in the microwave?
Sure you could!
I've actually made it in the microwave twice now, and I don't recommend it. The reason is that the rice floats to the bottom and you end up with cement at the bottom and softer cereal in top, and stirring the two together is challenging. The first time, I microwaved it the full 4 minutes without stirring. Bad idea. Today, I cooked it for two minutes, stirred, and cooked another two minutes. It was better, but not great. Tomorrow, I'm going to make it in a small pot on the stove so I can stir constantly for the first minute or so. It seems like it won't really take much longer than microwaving. The drawback is the extra pot to be washed because in the microwave, you can just cook it in the bowl...if you're making a single serving for yourself.
Hi there. I'm really glad you commented about this. I think you need to do 1 min intervals at first and then go quickly to 30 seconds. I think the pot is great b/c there are some concerns about microwave usage and safety. I haven't used mine for a very very long time. Thanks again!
I took your advice and tried again in the microwave. It was done in only three 30-second bursts, stirring in between each one. It came out great this time.
BTW, I have no problem using a microwave for short periods of time, as I believe today's microwave ovens are safe, and my priority is saving energy. (However, I wouldn't cook a big meal in the microwave.)
So glad to hear!! Thanks for coming back to let me know. I know--the microwave dilemma is tough!
I thought I responded to your response, but I guess I didn't. I have been doing what you suggested: microwaving in 30 second bursts and stirring in between. It works well. And I only have to cook it about 1-1/2 to 2 minutes total. I'm not worried about microwave ovens. It's more important to me to save energy.
Glad it worked for you!
For cooking in the microwave, try stirring every 30 seconds. I used to do that with cream of wheat so it wouldn't boil over and also be lumpy. Stirring frequently gives a more consistent texture.
I do mine on the stove and when I put the rice in, I turn the fire to low and stir constantly with a whisk until I get the consistency I want.
From raw rice to hot cereal in my bowl in less than 10 minutes. Super easy.
do you use short grain or long grain brown rice?
I have used both--I don't think it will matter which one you use. Please do let me know what you try and how it turns out!
I’m happy to have found this recipe, and looking forward to trying it. Due to digestive issues, I think I need to start trying this with white rice. I’m just wondering if I use one cup of white rice, how much water should I use?
Hi there - some say that you can use the same amount of water but some recommend 1/2 cup more water for each cup of brown rice vs white. So maybe drop the water by 1/2 cup and see how it goes and add more if you need it. Hope that works!
Where do you get your rice? I know you’re frugal and research well. I’m thinking I need white rice for better digestion. Do you soak white rice?
Hi there - I have ordered from Country Life Natural Foods in the past but I was thinking I should compare Costco's prices and quality. Soaking white rice won't do anything so you can skip that step :).
Thank you so much for this wonderful recipe!
I have CKD (Chronic Kidney Disease), so I cannot use (my preferred brown rice). I used long grain par boiled, added unsweetened vanilla almond milk, cinnamon, and desired sweetener. Absolutely DELICIOUS!
FYI: I make a savory version, and if anyone is interested, the recipe is quite simple.
Same exact method as the original recipe, rough chop the rice, but using organic, no salt added veggie broth instead of water. You can use chicken, or any flavor broth you choose. In another pan, I sauté onion, garlic in 1-2 tsp of olive oil. You can use butter or oil of your choice, but EVOO would be the best choice of oil to use. Then I add in asparagus, some petite green peas (or veggie/veggies of your choice), fresh parsley or basil, and again, your choice of fresh herbs. Plate up the rice, top with the veggie sauté, drizzle a little EVOO over, and a nice sprinkle of grated parmesan, or pecorino cheese. Kind of like risotto, with less work.
Note: you must add salt to the liquid, that’s why I use unsalted veggie broth, but whatever you use, add salt. For those of you who have no dietary restrictions, add a few pats of butter to the cream of rice , after the heat has been turned off and blend it in. Oh dear, I almost forgot, *please do not forget the ground black pepper. You will get a much creamier and richer finish with some butter. Mmmm. Wish I could add some of that butter. 🙁
I am so grateful for the original recipe. I was unable to have store bought cream of rice due to my CKD because it contains Phosphates, which are very bad for people with kidney disease. When I found this recipe, it definitely was a God send! The measurements are on spot, it’s easy and quick to make, and so much cheaper.
Oh my what a great recipe!! That sounds phenomenal! Love it!!
Whats the seeving size and how many servings are in this recipe?
Hi there--just added the information to the post. Thanks for reading and hope you like it!
It can serve at least 3-4 people if we’re talking a normal serving size. If you have a larger appetite like my sons, you will get two large size servings.
Question: can i grind the rice ahead of time and just measure the ground rice like you do for cream of wheat? If so what would the water to ground rice ratio?
Hi there--you could for sure do that. I don't know what the difference is off hand. I would say just grind it once and measure it and you will know. If you do that and can let me know that would be great! Thanks! Hope it works out well for you!
I don't need to make a lot at a time so will 2 oz make a single serving with 1 cup of water
Sounds perfect!
How much liquid do you use for soaking and do you drain off the soaking liquid and cook with the liquid from the recipe?
Here you go - and yes, you drain it off. https://wholenewmom.com/health-concerns/soaking-grains-the-why-and-the-how/