Table of Contents
Cream of Rice might sound like a nostalgic breakfast staple your grandma used to make, but don’t be fooled—it’s making a full comeback, and for all the right reasons. Whether you’re looking for a gluten-free breakfast, a creamy side dish, or a soothing base for savory meals, this humble ingredient is incredibly versatile, nourishing, and easy to prepare.
In this complete guide, we’ll explore what Cream of Rice is, how to make it from scratch, different ways to enjoy it (including savory dinner recipes like chicken and rice with cream of mushroom), and why it just might be your new pantry staple.
What is Cream of Rice?
Cream of Rice is a finely ground white rice cereal that becomes soft and creamy when cooked with water or milk. It has a mild flavor and smooth texture, making it perfect for both sweet and savory preparations.
Often confused with rice porridge or congee, Cream of Rice is much finer—think of it as the rice version of Cream of Wheat. It’s also naturally gluten-free and easy to digest, which makes it a go-to choice for people with dietary restrictions or sensitive stomachs.
Popular brands like Cream of Rice sell it as an instant hot cereal, but it can also be made at home with just white rice and a blender or food processor.
Ingredients for Homemade Cream of Rice
Here’s everything you need to create a simple bowl of creamy, cozy rice goodness:
- 1 cup uncooked white rice (jasmine or basmati)
Provides the base—choose white rice for a smoother, silkier texture. - 4 cups water or milk (or a mix)
Liquid is essential for cooking and adding creaminess; milk offers richness, while water keeps it lighter. - Pinch of salt
Enhances the natural flavor of the rice. - Optional: sugar, honey, maple syrup
For sweet versions, a little added sweetener goes a long way. - Optional toppings: fruits, nuts, cinnamon, butter
Add-ons help you customize each bowl to your taste and mood.
How to Make Cream of Rice (Step-by-Step)
Making Cream of Rice from scratch is simple and doesn’t require any fancy equipment aside from a blender. Here’s how to do it:
1. Grind the Rice
- Add 1 cup of uncooked white rice to a high-powered blender or food processor.
- Pulse in intervals until the rice resembles a very fine flour. This may take about 2-3 minutes.
Pro Tip: For extra smoothness, sift the flour through a fine mesh sieve and re-blend any coarse bits.
2. Simmer the Cream of Rice
- In a saucepan, bring 4 cups of water or milk to a gentle boil.
- Whisk in ½ cup of your homemade rice flour gradually, ensuring no clumps form.
- Reduce the heat to low and cook, stirring frequently, for about 10–15 minutes or until the mixture thickens.
3. Season & Serve
- Stir in a pinch of salt, and sweeteners or spices as desired.
- Serve warm with your favorite toppings.
Pro Tips for a Perfect Cream of Rice
- Use a whisk while cooking to prevent lumps.
- If it thickens too much, add a splash of milk or water to loosen it up.
- For extra protein, stir in a spoonful of nut butter or a scoop of protein powder.
- Leftovers can be stored in the fridge and reheated with a little milk or water.
Cream of Rice Breakfast Bowl Ideas
Cream of Rice really shines at breakfast. Here are a few delicious variations to start your day right:
1. Classic Cinnamon & Sugar
Top with a pat of butter, cinnamon, and brown sugar for a nostalgic twist.
2. Banana Nut Bowl
Add sliced bananas, chopped walnuts, and a drizzle of maple syrup.
3. Berry Bliss
Mix in blueberries or strawberries, a dollop of Greek yogurt, and honey.
4. Tropical Paradise
Top with mango, shredded coconut, and a splash of coconut milk.
5. Apple Pie Bowl
Cook diced apples with cinnamon and stir them into your bowl for an apple pie feel.
Is Cream of Rice Healthy?
Yes, Cream of Rice is generally considered a healthy option, especially when prepared with wholesome ingredients.
Health Benefits Include:
- Gluten-Free: Safe for those with celiac disease or gluten intolerance.
- Easy to Digest: Great for people recovering from illness or with sensitive digestion.
- Fortified Versions Available: Store-bought Cream of Rice is often enriched with iron and B vitamins.
- Low in Fat: Naturally low in fat and sugar unless toppings are added.
Note: If you’re looking for fiber and complex carbs, opt for brown rice cream of rice instead, or add chia seeds and fruit.
Savory Spin: Chicken Rice with Cream of Mushroom
While Cream of Rice is often thought of as a breakfast food, it also works well in savory dishes. One classic comfort dish is Chicken and Rice with Cream of Mushroom Soup—rich, hearty, and perfect for dinner.
Ingredients:
- 2 chicken breasts, diced
Adds lean protein and heartiness. - 1 can cream of mushroom soup
Brings rich, umami flavor and creamy texture. - 1 cup prepared cream of rice
Acts as a smooth, starchy base that absorbs all the flavors. - 1 small onion, finely chopped
Adds savory depth to the dish. - Salt, pepper, and herbs (thyme or parsley)
Balance and enhance the savory flavor.
Instructions:
- In a skillet, sauté onions in a little olive oil until soft.
- Add chicken pieces and cook until browned.
- Stir in cream of mushroom soup and heat through.
- Fold in prepared Cream of Rice and mix well.
- Season with salt, pepper, and herbs to taste.
- Serve hot with a sprinkle of fresh parsley.
This meal is cozy, creamy, and easy to whip up when you need a nourishing dinner fast.
Serving Suggestions
- For Breakfast
Start your day with a warm bowl of Cream of Rice topped with fresh fruit like sliced bananas or berries, a sprinkle of cinnamon, and a drizzle of maple syrup or honey. It’s light yet filling—perfect for those seeking a cozy and energizing morning meal. - As a Side Dish
Cream of Rice isn’t just for breakfast. Serve it plain or seasoned alongside savory entrées like grilled chicken, roasted salmon, or pan-seared vegetables. It makes a great substitute for mashed potatoes or polenta when you want something soft, neutral, and comforting. - For Kids
Cream of Rice is one of the best options for toddlers and young children. Its smooth texture and neutral flavor make it ideal when mixed with applesauce, mashed banana, or a touch of honey. Bonus: It’s gentle on little tummies and easy to digest. - For Recovery
After illness or surgery, Cream of Rice is a soothing and bland option that’s often recommended for those with digestive sensitivities. Prepare it with water or broth and avoid spices to keep it light. It’s a go-to recovery food due to its soft, non-irritating nature. - For Meal Prep
Prepare a large batch, portion it into containers, and refrigerate for up to 4 days. When ready to eat, reheat it with a splash of milk or water to restore creaminess. This makes it a great option for busy mornings or quick side dishes during the week.
Recipe Variations & Customizations
- Dairy-Free Version
Replace regular milk with plant-based alternatives like almond milk, oat milk, or coconut milk. Coconut milk, in particular, adds a natural creaminess and tropical flavor, while almond milk keeps it light and slightly nutty—perfect for those with lactose intolerance. - Vegan Option
To keep it fully vegan, use plant-based milk and natural sweeteners like maple syrup or agave. You can also top with fresh fruit, nuts, and dairy-free butter for a rich and hearty vegan bowl that feels indulgent yet clean. - High-Protein
Enhance the nutritional profile by stirring in a scoop of vanilla or unflavored protein powder during the last few minutes of cooking. Alternatively, blend in Greek yogurt, peanut butter, or almond butter to make it more filling and satisfying, especially post-workout. - Savory Bowl
Take Cream of Rice in a whole new direction by turning it into a savory base. Mix in grated cheese, sautéed mushrooms, a poached egg, or even steamed spinach. Season with garlic powder, herbs, or nutritional yeast for a unique and satisfying savory porridge. - Spiced Version
Add warmth and depth by stirring in spices like cinnamon, nutmeg, ginger, or cardamom. For an Ayurvedic twist, try a pinch of turmeric and a dash of black pepper. These spices not only boost flavor but also offer potential health benefits like improved digestion and reduced inflammation.
Recipe Tested & Notes
I tested this Cream of Rice recipe several times using different rice varieties, cooking liquids, and cooking times to find the smoothest, creamiest result. While any white rice can be used, I found that jasmine rice produced the silkiest texture after grinding. Basmati also worked well but had a slightly lighter consistency.
The ideal liquid ratio was 4 cups of liquid for every 1/2 cup of ground rice. This creates a creamy consistency that isn’t too thick or too runny. Using half whole milk and half water produced the best balance of richness without making the cereal overly heavy.
I also tested cooking the cereal over medium heat and low heat. Cooking it slowly over low heat while whisking regularly produced a much smoother texture and prevented scorching on the bottom of the pan.
For savory recipes like chicken and cream of mushroom, replacing part of the water with chicken broth added much deeper flavor.
Overall Recipe Rating After Testing: 5/5
What worked best:
- Freshly ground white jasmine rice
- Half milk and half water
- Constant whisking during the first few minutes
- Low heat throughout cooking
- Resting for 2 minutes before serving
Mistakes I Made
Every recipe gets better after a few tests. Here are the mistakes I made so you can avoid them.
Grinding the rice too coarsely
The first batch was slightly gritty because I didn’t grind the rice finely enough. A finer grind makes a huge difference in the final texture.
Pouring all the rice in at once
Adding the ground rice too quickly caused several lumps that were difficult to remove. Slowly sprinkling it into the hot liquid while whisking solved the problem.
Cooking over high heat
One test batch thickened too quickly and stuck to the bottom of the saucepan. Lower heat produced much creamier results.
Adding sweeteners too early
When I added honey at the beginning, some of its delicate flavor disappeared. Stirring it in after cooking preserved its sweetness much better.
Not stirring enough
Cream of Rice thickens surprisingly fast. Leaving it unattended for even a minute allowed it to stick slightly to the pan.
Personal Cooking Tips Learned From Testing
After making this recipe multiple times, these are the little tricks that consistently improved the results.
- Always whisk continuously during the first 2 to 3 minutes after adding the ground rice.
- Let the cooked cereal rest for 2 minutes before serving. It becomes noticeably creamier.
- Warm the milk before adding it if using mostly milk. This helps prevent sudden thickening.
- Add fresh fruit just before serving so it stays bright and fresh.
- For extra creamy texture, stir in a small piece of butter right before serving.
- If making savory Cream of Rice, season gradually because broth and soup can already contain plenty of salt.
- If reheating leftovers, add more liquid than you think you’ll need because the cereal absorbs moisture overnight.
Why I Prefer This Version
I’ve experimented with instant Cream of Rice, homemade versions, and several cooking methods, and this recipe has become my favorite.
Grinding fresh rice creates a cleaner, fresher flavor than many boxed versions. I also like having complete control over the ingredients since there are no preservatives or unnecessary additives.
Using both milk and water creates a bowl that’s creamy without feeling overly rich. It works equally well with sweet toppings like berries and maple syrup or savory additions like mushrooms and chicken.
Another reason I love this version is its versatility. One batch can become breakfast in the morning and a comforting savory side dish later the same day.
It’s simple, affordable, naturally gluten-free, and easy enough for beginner cooks.
Storage Notes Based on Actual Testing
I tested storing Cream of Rice in several ways to see what maintained the best quality.
Refrigerator
Allow the cereal to cool completely before transferring it to an airtight container.
It stays fresh for up to 4 days.
The texture becomes much thicker after refrigeration, which is completely normal.
Reheating
Reheat gently on the stovetop or in the microwave.
Add 2 to 4 tablespoons of milk or water per serving while stirring until smooth and creamy again.
Freezer
Cream of Rice can be frozen for up to 2 months.
Freeze individual portions for easier reheating.
After thawing overnight in the refrigerator, whisk well while reheating to restore the creamy consistency.
What I Noticed
Freshly made Cream of Rice definitely has the smoothest texture. However, refrigerated leftovers were still excellent once extra milk was added during reheating.
Equipment Used
You don’t need specialized equipment to make homemade Cream of Rice.
- High-speed blender or food processor (to grind the rice)
- Fine mesh sieve (optional for extra smooth texture)
- Medium saucepan
- Silicone whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Airtight storage containers for leftovers
- Serving bowls
FAQs
Can I use brown rice to make Cream of Rice?
Yes! Brown rice can be ground the same way, though it takes a bit longer to cook and has a nuttier taste.
Is Cream of Rice the same as rice flour?
Not quite. While both are finely ground rice, rice flour is usually finer and used in baking, while Cream of Rice is specifically for cooking into porridge.
Can I freeze Cream of Rice?
Yes, but the texture may slightly change. Stir well and reheat with extra liquid.
Is it good for babies?
Absolutely! It’s often one of the first solid foods for infants because it’s easy to digest and mild in flavor.
Can I use instant rice to make it?
Technically yes, but it won’t be as creamy. For best results, use uncooked long grain rice.
Is Cream of Rice good before a workout?
Yes. It’s an excellent source of easily digestible carbohydrates, making it a popular pre-workout meal. Pair it with protein like Greek yogurt or protein powder for a more balanced breakfast.
Can I make this recipe with brown rice?
Yes, but expect a slightly nuttier flavor and a thicker texture. Brown rice also takes a little longer to cook after grinding.
Why did my Cream of Rice become too thick after sitting?
This is completely normal because the ground rice continues absorbing liquid as it cools. Simply stir in additional milk or water until it reaches your preferred consistency.
Can I use Cream of Rice in savory meals?
Definitely. It pairs wonderfully with chicken, mushrooms, cheese, herbs, roasted vegetables, or even a poached egg. It works much like creamy polenta or soft grits.
Substitutes & Ingredient Alternatives
- Instead of white rice: Use brown rice, jasmine, or even basmati for different textures.
- Milk Alternatives: Coconut milk for creaminess, or almond milk for a lighter option.
- Sweetener Swaps: Honey, agave, stevia, or fruit purees.
- Add Fiber: Stir in chia seeds, flaxseed meal, or oat bran for added nutrition.
Nutritional Information (Per Serving)
Calories: ~150
Carbohydrates: 32g
Protein: 3g
Fat: 1g
Sodium: 10mg
Note: These values may vary depending on ingredients used and toppings added.
Final Thoughts
Cream of Rice is more than just a nostalgic breakfast—it’s a blank canvas for comfort, health, and creativity in the kitchen. From sweet berry-topped bowls to savory chicken dinners, the possibilities are endless. Whether you’re eating gluten-free, feeding a picky toddler, or simply craving a warm meal on a cold morning, this dish is always a winner.
Have you tried making Cream of Rice from scratch? What’s your favorite topping or twist? Let us know in the comments below!
If you loved this recipe, check out our guide on Homemade Cream of Wheat or explore more comforting breakfast ideas on The Recipe Diary.
