Cream of Rice
Cream of rice is a warm, creamy, and gluten-free breakfast cereal made from finely ground rice. It’s a simple yet comforting dish that’s perfect for those with gluten sensitivities, providing a nutritious start to the day. You can customize it with various toppings and mix-ins to suit your taste.
Equipment
- Heavy-bottomed pot or saucepan
- Whisk or spoon for stirring
- Measuring cups and spoons
Ingredients
- 2 1/2 cups 600ml milk or milk alternative
- 1/3 cup 66g uncooked short-grain white rice
- 1/4 cup 50g dark brown sugar (or sweetener of choice)
- Optional toppings:
- Fresh or frozen fruit berries, banana, etc.
- Chopped nuts almonds, walnuts, pecans, etc.
- Sweeteners honey, maple syrup, brown sugar, etc.
- Spices cinnamon, nutmeg, vanilla extract, etc.
Instructions
- Heat 2 1/2 cups of milk in a medium saucepan over medium heat until it’s simmering.
- Slowly add 1/3 cup of uncooked short-grain white rice, stirring to avoid lumps.
- Lower the heat and simmer for 20-25 minutes, stirring frequently, until the rice thickens to your desired consistency.
- If the mixture becomes too thick, add more liquid as needed. The consistency will thicken as it cools.
- Add 1/4 cup of dark brown sugar (or sweetener of your choice) and stir to combine.
- Serve hot with your choice of fresh fruit, nuts, honey, or spices as toppings.
Notes
You can use milk alternatives like almond, soy, or coconut milk for a dairy-free version.
For savory variations, cook the rice with broth and add sautéed vegetables, cheese, or cooked proteins like bacon or sausage.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat by adding a little more milk and heating gently on the stovetop or microwave.
For savory variations, cook the rice with broth and add sautéed vegetables, cheese, or cooked proteins like bacon or sausage.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat by adding a little more milk and heating gently on the stovetop or microwave.