Easy Homemade Cream of Rice
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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 store-bought Cream of Rice made with 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 small red box on the kitchen countertop, knowing the yumminess that was inside. 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, but not very healthy.
Since our family eats gluten-free and mostly whole foods, I don't have that box in our house ever, and in fact, my kids have never tried the original Cream of Wheat. But I wanted them to experience the same goodness that I'd experienced.
So one day, I realized that it should be pretty simple to make my own Cream of Rice cereal. I did, and now this Cream of Rice Cereal is a favorite in our house.
It’s a simple but also special treat for any day, but it's also very soothing for an upset stomach. It's our go-to whenever there's a stomach bug in the house.
I know you’re going to love this gluten-free cream of rice cereal, and your family will, too!
What is Cream of Rice?
The boxed cereal called Cream of Rice® is a processed hot cereal made from ground, uncooked white rice. It's the gluten-free counterpart to the popular boxed cereal Cream of Wheat®. Both cereals are fortified with vitamins.
This homemade version can be made with either white or brown rice.
It's a simple dish, but 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 a delicious bowl of cozy comfort!
Why You'll Love This Recipe
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.
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, a serving of the homemade variety cost only 14 cents each, which was about one-fifth the price of boxed Cream of Rice cereal.
This recipe also comes together in just five easy steps, and you most likely have the ingredients on hand in your pantry.
What You Will Need
- Uncooked Rice: I recommend brown rice, but white rice works too.
- Coconut Milk: water, milk, or non-dairy milk like coconut milk, almond milk, or rice milk. I prefer coconut milk, or almond milk to add extra fat to balance out the carbs.
- Salt: optional, but optimal in my book. Salt really makes this dish.
- Optional Toppings: butter (or other fat), sweetener, cinnamon, cinnamon sugar (here's a link to our “best” homemade cinnamon sugar), etc.
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?
Here are the basic instructions to make cream of rice. For the full details, see the recipe card below.
- Grind rice coarsely in a blender or coffee grinder.
- Heat liquid over medium heat to a slow boil.
- Add rice gradually, stirring while adding.
- Cover and simmer, stirring occasionally.
- Serve with desired toppings.
Topping/Add-In Options
Because the rice makes such a neutral and comforting base, you can have a lot of fun with the toppings and can also add other ingredients to boost nutrition. Here are some ideas to add to your homemade cream of rice:
- Cinnamon or Healthy Cinnamon Sugar
- Chocolate Chips
- Protein powder: a great way to add protein to this dish.
- Cocoa powder: for chocolatey cream of rice. So yummy!
- Fruit Jam, Jelly, or Curd (Elderberry Jam and Lemon Curd are two great options.)
- Butter, and lots of it!
- Heavy Cream or Coconut Cream
- Coconut Chips or Shreds or Toasted Coconut Chips
- Chopped Nuts
- Berries
- Almond Butter Fruit Dip
- Colostrum: a super creamy heavy duty boost of nutrition.
You could even make this into a savory dish by adding in scrambled eggs, tofu, and/or some cooked veggies.
The way we love this is cooked in coconut milk with even more coconut milk on top, stevia extract, lots of grass-fed butter, a dash of cinnamon, and salt. Nothing like it!
Recipe Tips and Dietary Notes
- Grinding tips: 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 for a heartier feel.
- Coconut milk alternatives: You can use any type of milk or even water. I prefer coconut milk for its creaminess and also to add more fat to an otherwise carb-heavy dish.
- Rice options: You can use any variety you choose. White rice will cook faster, but you will be giving up the fiber and nutrition of the bran and germ. White rice also has a higher glycemic index. I always use brown rice, which makes a hearty and filling dish. You could also use basmati rice, jasmine rice, wild rice, black Japonica rice, or any other variety. Each one will give a different flavor profile.
- Salt: I mention in the recipe card that salt is optional, but for me, it most certainly is mandatory. Try it and you'll see what I mean. It accents the sweetener, and the cereal just isn't the same without it.
- Nutrition/digestion tip: Boost the nutritional value of this dish by soaking the rice overnight.
More Processed Food Replacements
Here are some more alternatives to packaged foods that you'll love.
- Homemade Taco Seasoning: So good, you'll never buy packets again!
- Homemade Vegetable Broth | All-Purpose Seasoning: Tastes great on everything.
- Homemade Chocolate Chips: Fun to make, and they taste amazing.
- Keto Powdered Sugar: A simple way to save on a pantry staple made low-carb.
- Homemade Truvia Copycat: A great low-carb sugar substitute.
Cream of Rice Cereal
Ingredients
- 1 cup uncooked rice (I prefer to use brown rice.)
- 4 1/2 cups coconut milk (See Recipe Notes for alternatives)
- 3/4 teaspoon salt
- sweetener
- optional toppings (cinnamon, coconut shreds, butter, etc).
Instructions
- Grind rice coarsely in a blender or coffee grinder.
- Heat coconut milk or other milk or water over medium heat to a slow boil.
- Add rice gradually, stirring while adding.
- Cover and simmer for 5-15 minutes, until thickened. Stir occasionally and add more liquid as needed.
- 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 nutritional value of this dish by soaking the rice overnight.
- Rice: You can use any variety you choose. I prefer whole grain brown rice. If you use white rice it will cook much faster, but it has less fiber and nutrition. White rice has a higher glycemic index as well.
- Coconut milk alternatives: You can use any type of milk or even water. I prefer coconut milk for its creaminess and also to add more fat to an otherwise carb-heavy dish.
- Optional toppings: I recommend butter or another fat like coconut oil, plus sweetener, cinnamon, chopped nuts, or fruit.
- 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 just isn't the same without it.
- Cooking Time: Your cooking time will depend on the size of the grains after processing, so adjust accordingly.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Note: This post was originally published in April, 2013. It has since been updated with new information and new photos. Here is an original photo for reference:
Once you've tried this Cream of Rice Cereal, I'd love to hear how you liked it and what toppings made it delectable for you!
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/