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Home ยป Homemade Cream of Rice Cereal

Homemade Cream of Rice Cereal

by Adrienne 183 Comments Published April 24, 2020 Updated: Mar 05, 2021

This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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homemade cream of rice cereal with butter and cinnamon in a gray bowl with a spoon
homemade cream of rice cereal with butter and cinnamon in a gray bowl with a spoon

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)

cream of rice cereal in a gray bowl with silver spoon

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.
homemade cream of rice cereal in a gray bowl with a spoon

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)

This Cream of Rice Cereal is a delicious and simple homemade gluten-free alternative to Cream of Wheat.
5 from 6 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: Dairy-Free, Gluten-Free, THM, Vegan
Keyword: Cream of Rice
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 169kcal

Ingredients

  • 1 cup uncooked rice (I prefer to use brown rice)
  • 4 1/2 cups water (or alternative--see Recipe Notes)
  • 3/4 tsp salt (optional--see Recipe Notes)
  • Optional toppings (see Recipe Notes)

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

Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 452mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

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.

 

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. Elisabeth

    August 17, 2015 at 8:09 am

    When I tried to grind up dry white rice in my food processor, it didn't grind properly (it was very chunky and cooked really unevenly) and it put of this super funky metallic smell. Does a blender work better? Any advice on making this a more successful venture?

    Thanks! This looks delicious. I grew up on cream of rice -- made with milk and a bit of maple syrup -- and my dad even sang the old jingle for it whenever we ate it. Such happy memories! It makes it even more fun to eat it with my kids, with just a bit of maple syrup!

    Reply
    • Adrienne

      August 17, 2015 at 8:41 am

      Yes, a blender, especially a Vitamin (here is my affiliate link: https://secure.vitamix.com/?COUPON=06-005927 ) will work much better. I have a grain grinder that works great too. This is an affiliate link to that product. You can get it w/ or without the electric base. https://amzn.to/1Lgyp7r Hope that helps! I agree on the memories!

      Reply
  2. Laura

    May 25, 2015 at 5:07 pm

    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!

    Reply
    • Adrienne

      May 25, 2015 at 6:16 pm

      Oh good! Sorry you aren't doing well - hope you get better soon!

      Reply
  3. Eugene

    March 05, 2015 at 9:04 am

    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!

    Reply
    • Adrienne

      March 05, 2015 at 12:52 pm

      Hi and thanks! And nice to "meet" you - very interesting site you have.

      I'm so glad you enjoyed it! Are you gluten free?

      Reply
  4. Erin

    February 18, 2015 at 9:10 am

    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!!!!

    Reply
    • Adrienne

      February 18, 2015 at 11:12 am

      Great tip- thanks!!!!

      Reply
  5. Peggy

    September 18, 2014 at 12:28 pm

    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?

    Reply
    • Adrienne

      September 18, 2014 at 3:29 pm

      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.

      Reply
    • Adrienne

      September 18, 2014 at 3:31 pm

      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.

      Reply
  6. Maija

    August 29, 2014 at 4:46 pm

    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.

    Reply
    • Adrienne

      August 30, 2014 at 10:09 pm

      Sounds yummy!!!! Did she live in Finland?

      Reply
      • Maija

        August 31, 2014 at 9:43 am

        Although my Mom was born and raised in Finland, she moved here, to Canada, in 1952.
        Of course, we were raised very much in the Finnish culture. My siblings were born there;
        I was born here. I have always referred to them as Finnish Canadian and myself as a Canadian Finn!

        Reply
        • Adrienne

          September 01, 2014 at 9:52 pm

          How fun! Thanks for sharing!

          Reply
  7. alana

    July 16, 2014 at 7:19 am

    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?

    Reply
    • Adrienne

      July 19, 2014 at 8:08 pm

      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://www.amazon.com/gp/product/B005763K40/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005763K40&linkCode=as2&tag=whnemo-20&linkId=FMF5Q2435EVULCUM

      Reply
  8. Julie G

    June 10, 2014 at 10:29 pm

    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": https://makingmindfulness.blogspot.com/2014/06/gluten-free-go-tos-roundup-style.html. Can't wait to try it!

    Reply
  9. April

    May 30, 2014 at 12:21 pm

    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!!

    Reply
    • Adrienne

      May 30, 2014 at 4:57 pm

      Yea!!!!

      Reply
  10. Trever

    May 01, 2014 at 12:29 pm

    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 ๐Ÿ™‚

    Reply
    • Adrienne

      May 01, 2014 at 3:32 pm

      YUM!!

      Reply
  11. Lou Gagne

    April 25, 2014 at 10:59 am

    Thank you so much for this recipe. I've searched all over for the package, but am not having any luck, until I found you. I love this cereal and am on an elimination diet by my allergist that requires that I have this a few time during the week. I also love/loved Cream of Wheat but with this diet there are no wheat products allowed (until, of course, I start adding things into my diet). I will now try this and am sure it will be wonderful. Thank you again. Best regards, Lou G

    Reply
    • Adrienne

      April 26, 2014 at 12:29 am

      Wonderful! Hope to see you around again! (hope you subscribed :)!)

      Reply
  12. Lauren

    April 13, 2014 at 11:26 am

    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!! ๐Ÿ™‚

    Reply
    • Adrienne

      April 13, 2014 at 2:04 pm

      YUM Lauren! We are on very limited diets too - hang in there!

      Reply
  13. Neisha

    March 03, 2014 at 1:48 am

    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?

    Reply
    • Adrienne

      March 03, 2014 at 10:05 am

      I think that a 1/3 dry rice would be about 1 serving, but of course it depends on how much one eats :).

      Reply
  14. Michael

    January 13, 2014 at 3:01 pm

    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!

    Reply
    • Michael

      January 13, 2014 at 3:07 pm

      Also I sometimes sub part of the Oat Bran with almond meal for extra protein and good fats.

      Reply
    • Adrienne

      January 13, 2014 at 3:10 pm

      YUM!!! I will have to try that for my boys!

      Reply
  15. kathy

    November 30, 2013 at 1:30 pm

    I love cream of brown rice and make my own

    Reply
  16. miriam weinstein

    November 04, 2013 at 12:19 pm

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

    Reply
    • miriam weinstein

      November 04, 2013 at 12:23 pm

      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.

      Reply
  17. Nora Kovach

    October 15, 2013 at 12:45 pm

    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?

    Reply
    • Adrienne

      October 15, 2013 at 12:53 pm

      Sorry - my son must have missed having that code in there. It should be fixed now - thanks!

      Reply
  18. Felicia

    October 14, 2013 at 11:44 pm

    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!

    Reply
    • Adrienne

      October 15, 2013 at 9:36 am

      I've been making oatmeal w/ straight coconut milk too. Did you see my easy peasy recipe?

      Reply
  19. Orchid

    October 01, 2013 at 9:05 am

    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... ๐Ÿ˜€

    Reply
  20. Linda

    September 30, 2013 at 3:57 pm

    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 sautรฉed mushrooms or whatever floats your boat.

    Reply
    • Adrienne

      September 30, 2013 at 5:09 pm

      I've heard about that - thanks!

      Reply
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Hi there! I'm Adrienne, your "Healthy Living Doesn't Have to Be Hard" Guide! Here, you'll findย basically everything you need to make healthy living doable--healthy & easyย flexible recipes, tips forย clean beautyย and aย natural home,ย essential oils,ย beginner gardening tips, and more. Learn moreย about me here.

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