Cream Of Rice Recipe

I’ve always loved the feeling of a warm bowl of creamy porridge in the morning, especially when it feels like a treat. This homemade cream of rice recipe achieves that cozy feeling, offering a silky smooth texture that’s far better than any packet version. We’re skipping the packets and making a rich, smooth porridge from scratch using fine rice flour, which creates a lighter, less gummy texture than traditional rice pudding. The magic here is the homemade cardamom-raspberry ripple, which adds a vibrant, tangy swirl to the warm, creamy base. It’s a sophisticated twist on a classic comfort food, perfect for family breakfasts or a cozy dessert.

Ingredients

• 500 ml (2 cups) full-fat milk or dairy-free alternative: Use full-fat milk for the creamiest results, or easily swap to coconut milk or oat milk for a delicious dairy-free version. The higher fat content prevents a watery texture and adds a richer flavor to the porridge base. Make sure to choose a plain, unsweetened alternative if going dairy-free.
• 50 g (1/2 cup) fine rice flour: This is essential for the smooth texture; ensure you use fine ground rice flour, not glutinous rice flour or coarse varieties. It’s often found in the baking or gluten-free sections of the grocery store, and provides the necessary thickening power. Do not substitute with regular all-purpose flour.
• 40 g (3 tablespoons) granulated sugar, plus 30g (2 tablespoons) for the ripple: The sugar is divided between the porridge and the raspberry sauce to balance sweetness. You can adjust the amount slightly based on preference, but the stated amount provides a moderate sweetness that allows the fruit flavors to shine through. Use standard granulated white sugar for best results.
• Pinch of sea salt: A small amount of salt enhances all the other flavors in the porridge, balancing the sweetness and making the milk taste richer. It’s a key ingredient to prevent the dish from tasting flat. Use fine sea salt or kosher salt.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Vanilla adds a warm, aromatic note that complements both the milk and the fruit flavors beautifully. Using alcohol-free vanilla ensures a purer flavor without any bitter aftertaste, especially for kid-friendly dishes. If using vanilla bean paste, use a slightly smaller amount (about 1/2 teaspoon).
• 150 g (1 cup) fresh or frozen raspberries: Fresh raspberries offer the best bright flavor in season, but frozen raspberries work just as well and are available year-round. Do not thaw frozen raspberries before adding them to the saucepan for the ripple; they will break down easily during cooking. This quantity creates a robust, flavorful sauce that provides enough ripple for two servings.
• 30 ml (2 tablespoons) water: Added to the raspberries to prevent scorching and help them break down evenly during simmering. This ensures a smooth consistency for the ripple sauce. Use fresh tap water.
• 2.5 ml (1/2 teaspoon) ground cardamom, divided: This spice provides the unique, aromatic twist that sets this recipe apart from standard cream of rice. We divide it in half: one portion goes into the ripple to infuse the fruit, and the other is dusted on top for a strong aromatic finish. Make sure your ground cardamom is fresh for maximum flavor impact.

Instructions

1. Prepare the Cardamom-Raspberry Ripple: In a small saucepan, combine the raspberries, 30 g (2 tablespoons) granulated sugar, water, and 1.25 ml (1/4 teaspoon) ground cardamom. Place over medium heat and bring to a gentle simmer, stirring occasionally, until the raspberries break down and the sauce slightly thickens, about 5-7 minutes. Press the mixture through a fine-mesh sieve into a clean bowl to remove seeds, creating a smooth, vibrant ripple sauce, then set aside to cool slightly.
2. Make the Cream of Rice Slurry: In a medium saucepan, whisk together the rice flour with 60 ml (1/4 cup) of the milk until a completely smooth slurry forms. This step is crucial for preventing lumps in this cream of rice recipe, as adding rice flour directly to hot milk can cause clumping. Ensure there are no dry pockets or lumps remaining before adding the rest of the ingredients.
3. Cook the Porridge Base: Add the remaining 440 ml (1 3/4 cups) milk, 40 g (3 tablespoons) granulated sugar, and pinch of sea salt to the saucepan containing the slurry. Place over medium heat and bring to a gentle simmer, whisking constantly to prevent the rice flour from sticking to the bottom. Continue to cook, whisking frequently, for 8-10 minutes, or until the cream of rice thickens to a creamy, porridge-like consistency. Remove from heat and stir in the alcohol-free vanilla extract. If it looks dry, splash in 1-2 Tbsp milk.
4. Assemble and Plate: Ladle the warm cream of rice into two deep, light-colored ceramic bowls. Spoon generous dollops of the cardamom-raspberry ripple over the top of each bowl. Using the back of a spoon or a small skewer, gently swirl the ripple into the cream of rice, creating distinct, visible ribbons of color without fully mixing it in.
5. Finishing Touches: For visual styling, ensure some of the vibrant red ripple is visible on the surface. Drizzle a little extra ripple sauce over the center and edges of the swirled cream of rice, allowing it to pool slightly. Finish with a very light dusting of the remaining 1.25 ml (1/4 teaspoon) ground cardamom over the top for an aromatic finish and subtle contrast.

Meal Prep Tips and Make-Ahead Notes

Prepare the Cardamom-Raspberry Ripple Ahead of Time: The ripple sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently or serve cold directly on the warm porridge. This significantly reduces the active cooking time when you are ready to serve breakfast.

Cream of Rice Porridge Storage: The plain cream of rice (without the ripple swirled in) can be stored in the refrigerator for up to 2 days. It will thicken considerably upon cooling; to reheat, gently warm it on the stove with an extra splash of milk or water, whisking frequently until smooth again. Avoid freezing, as this can affect the texture.

Single Serving Reheating: For quick weekday breakfasts, portion the cooled porridge into individual containers. Reheat in the microwave for 1-2 minutes, stirring halfway through, and then add fresh ripple and toppings.

Flavor Variations and Topping Ideas

• Nutty Twist: Add toasted slivered almonds, chopped walnuts, or pecans on top of the finished dish for added texture and healthy fats. You could also stir in a tablespoon of almond butter or cashew butter during the final cooking stage.
• Chocolate Swirl: Instead of raspberries, create a simple chocolate sauce by melting dark chocolate chips with a tablespoon of milk. Swirl this through the cream of rice for a rich, dessert-like variation.
• Spice It Up: If cardamom isn’t a family favorite, swap it for ground cinnamon, nutmeg, or a combination of both (apple pie spice works well). These warm spices pair beautifully with the rice base and can be used in both the ripple and the final garnish.

FAQs

Can I use regular white rice instead of rice flour in this cream of rice recipe?

No, this specific recipe requires fine rice flour to achieve the quick cooking time and smooth texture. Regular rice (like arborio or short grain rice) requires significantly longer cooking (40+ minutes) and creates a different texture, closer to rice pudding. Stick to the fine rice flour for this easy cream of rice recipe.

How do I prevent the cream of rice from becoming lumpy during cooking?

The key step is creating a smooth slurry with the rice flour and a small amount of cold milk first, before adding the rest of the liquid. Always whisk constantly while bringing the mixture to a simmer and during the first few minutes of cooking. If a lump does form, remove the pan from heat and whisk vigorously.

What dairy-free alternatives work best?

Full-fat coconut milk provides a rich, creamy texture and a subtle flavor that pairs well with cardamom. Oat milk is also an excellent choice, offering a neutral flavor and good creaminess. Avoid low-fat milks, as they tend to produce a thinner, less satisfying result when making this cream of rice recipe.

What if I don’t want to strain the raspberry seeds out of the ripple?

Straining the seeds gives you a silky-smooth texture, but if you prefer a more rustic, textured sauce, you can simply mash the raspberries with a fork and skip the sieving step. The flavor will be exactly the same, but the mouthfeel will have a slight grittiness from the seeds.

Can I use a different fruit for the ripple?

Absolutely. This recipe works wonderfully with other berries like blueberries or strawberries, or even a simple compote made from stewed apples or peaches. Adjust the sugar based on the sweetness of the fruit you choose for your healthy breakfast.

Conclusion

This easy homemade cream of rice recipe proves that comfort food can also be sophisticated and vibrant. The combination of rich, warm porridge and the bright, aromatic cardamom-raspberry ripple elevates a simple breakfast into something truly memorable. Whether you make it for a weekend brunch or prepare the ripple ahead for busy mornings, this recipe is sure to become a new family favorite. Don’t forget to save this recipe for later on Pinterest!

cream of rice recipe

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• Author: Tessa Monroe
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian, Gluten-Free

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Description

This homemade cream of rice porridge uses fine rice flour for a silky smooth texture. It’s paired with a vibrant, tangy cardamom-raspberry ripple for a sophisticated twist on a classic comfort breakfast.

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Ingredients

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• 500 ml (2 cups) full-fat milk (or dairy-free alternative)
• 50 g (1/2 cup) fine rice flour
• 70 g (5 tablespoons) granulated sugar, divided (40g for porridge, 30g for ripple)
• Pinch of sea salt
• 5 ml (1 teaspoon) alcohol-free vanilla extract
• 150 g (1 cup) fresh or frozen raspberries
• 30 ml (2 tablespoons) water
• 2.5 ml (1/2 teaspoon) ground cardamom, divided

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Instructions

1. Prepare Cardamom-Raspberry Ripple: In a small saucepan, combine raspberries, 30g sugar, water, and half of the ground cardamom. Simmer for 5-7 minutes, stirring until raspberries break down and sauce thickens. Press the mixture through a fine-mesh sieve to create a smooth ripple sauce; set aside to cool.
2. Create Porridge Slurry: Whisk the fine rice flour with 60 ml (1/4 cup) of the milk in a medium saucepan until completely smooth, ensuring no lumps remain.
3. Cook Cream of Rice Base: Add the remaining milk, 40g sugar, and sea salt to the slurry. Place over medium heat and bring to a gentle simmer while whisking constantly for 8-10 minutes, or until the porridge thickens to a creamy consistency. Remove from heat and stir in the vanilla extract.
4. Assemble and Swirl Porridge: Ladle the warm cream of rice into two deep bowls. Spoon generous dollops of the cardamom-raspberry ripple over the top. Gently swirl the ripple into the cream of rice with a skewer or spoon back, creating distinct ribbons of color.
5. Garnish and Serve: Drizzle a little extra ripple sauce over the center and finish with a light dusting of the remaining ground cardamom for an aromatic finish.

Notes

You can prepare the cardamom-raspberry ripple up to 3 days in advance and store it in the refrigerator. The plain cream of rice can be stored for up to 2 days; reheat gently on the stove with an extra splash of milk, whisking frequently until smooth. Avoid freezing as it affects the texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Dessert
• Method: Stovetop
• Cuisine: General

Nutrition

• Serving Size: 1 serving
• Calories: 245 kcal
• Sugar: 37 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 20 mg