What is Cream of Rice Made Out Of?

November 12, 2025 •

3 min read

Made from finely ground white rice, Cream of Rice provides a smooth, easy-to-digest breakfast and quick energy source. It is highly regarded among athletes and those with gluten sensitivities for its simplicity and ability to be flavored in countless ways. The product's main ingredient is simply rice, milled into a fine powder, which becomes a creamy porridge when cooked with a liquid.

Quick Summary

This guide covers what Cream of Rice consists of, its core nutritional profile, comparison with other cereals like oatmeal, how it's processed, and its versatility in various recipes.

Key Points

Single Ingredient: Cream of Rice is primarily made from finely milled white rice, providing a simple, straightforward base for various meals.
High-Glycemic Carbohydrates: As a fast-digesting carb source, it's favored by athletes and bodybuilders for quick energy and glycogen replenishment before or after workouts.
Naturally Gluten-Free: It is a naturally gluten-free cereal, offering a safe and delicious hot breakfast option for individuals with celiac disease or gluten intolerance.
Enriched with Vitamins: Many commercial versions are fortified with essential vitamins and minerals like iron, niacin, and thiamine, enhancing their nutritional profile.
Easy to Digest: Its low fiber and fat content makes it gentle on the stomach and easily digestible, suitable for individuals with sensitive digestive systems.
Versatile and Customizable: The mild flavor serves as a versatile base that can be customized with various toppings and mix-ins, from sweet fruits and syrups to savory herbs.
Instant vs. Stovetop: Cream of Rice is available in instant and regular stovetop versions, with the instant variety being pre-cooked to shorten preparation time.

The Core Ingredient: Finely Ground White Rice

At its most basic level, Cream of Rice is a porridge made from finely milled white rice. The simple process of grinding uncooked white rice into a granular or powdered form is the foundation of the commercial product. Unlike whole rice, the outer bran layer is removed during milling, which results in a low-fiber, fast-digesting carbohydrate source. This easy digestibility is one of its primary appeals, particularly for athletes and individuals with sensitive digestive systems.

For a homemade version, you can achieve a similar result by grinding white, long-grain rice in a high-speed blender or grain mill until it reaches a fine, powdery consistency. Some recipes even suggest rinsing and drying the rice beforehand to produce an even smoother end product. This simple, single-ingredient formula ensures that, in its unflavored state, Cream of Rice is free from additives and preservatives.

Commercial vs. Homemade: The Ingredient Difference

While the core ingredient is always rice, the primary difference between commercially produced Cream of Rice and its homemade counterpart lies in enrichment. The trademarked version, and many generic brands, are fortified with additional vitamins and minerals to boost their nutritional value. These often include ferric phosphate (iron), niacin (vitamin B3), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), and folic acid. This fortification makes it a more nutrient-dense option, especially beneficial for infants as a first solid food or for those needing to supplement their diet. Homemade versions, while pure, lack this fortification unless the user adds supplements themselves.

The Processing and Preparation of Cream of Rice

Whether made commercially or at home, the process of preparing Cream of Rice involves cooking the ground rice flour with a liquid, typically water or milk, to create a creamy porridge. The instant version of Cream of Rice is created by pre-cooking the ground rice, which significantly reduces the final cooking time for the consumer.

The preparation is straightforward:

Combine the Cream of Rice powder and a liquid (water, milk, or a non-dairy alternative) in a saucepan.
Bring the mixture to a gentle boil over medium heat, stirring continuously to prevent lumps from forming.
Reduce the heat and simmer until it reaches the desired thick, creamy consistency, typically around 5-7 minutes for stovetop versions.

Nutritional Benefits and Dietary Considerations

Cream of Rice's simple composition makes it a versatile and beneficial food for several groups:

Athletes and Bodybuilders: It is a popular pre-workout and post-workout meal because its high-glycemic carbohydrates provide a quick energy boost and help replenish muscle glycogen stores without causing digestive discomfort.
Gluten Intolerance: As it is made solely from rice, it is a naturally gluten-free option, making it safe for individuals with celiac disease or gluten sensitivity, unlike its wheat-based counterpart, Cream of Wheat.
Sensitive Stomachs: The low fiber and fat content, along with the refined nature of the rice, makes it very gentle on the stomach and easy to digest, which is useful for those recovering from illness.

Comparison: Cream of Rice vs. Oatmeal

Cream of Rice and oatmeal are both popular hot cereals, but their composition and effects on the body differ significantly, making them suitable for different dietary goals.


Feature	Cream of Rice	Oatmeal (Traditional Rolled Oats)
Primary Ingredient	Finely ground white rice	Rolled or steel-cut whole oats
Digestibility	Very fast and easy on the stomach	Slower due to higher fiber content
Glycemic Index (GI)	High	Lower
Fiber Content	Low, making it gentle on digestion	High, promoting satiety and digestive health
Carbohydrate Release	Rapid, ideal for quick energy pre- or post-workout	Slower, providing sustained energy
Gluten Status	Naturally gluten-free	Contains gluten (check for certified gluten-free options)
Best For	Pre/post-workout fuel, sensitive digestion, bodybuilding	Sustained energy, promoting fullness, general wellness

Conclusion

In summary, Cream of Rice is a simple yet effective food product made from milled white rice, which is often enriched with vitamins and minerals. Its straightforward composition and fast-digesting nature make it an excellent choice for athletes, individuals with gluten sensitivities, and those needing a quick, easily digestible meal. While it differs from slower-digesting, high-fiber options like oatmeal, its customizable nature and nutritional profile secure its place as a popular and versatile staple in many diets. By understanding what is Cream of Rice made out of, you can make an informed choice about how it fits into your own dietary needs, whether as a workout fuel or a gentle breakfast.

Frequently Asked Questions

The primary ingredient in Cream of Rice is finely ground white rice. This single ingredient is milled into a powder that, when cooked with a liquid, creates a creamy, porridge-like texture.

Yes, Cream of Rice is naturally gluten-free because it is made entirely from rice, a gluten-free grain. This makes it a suitable alternative for individuals with celiac disease or gluten sensitivities.

While similar, Cream of Rice is not the same as rice flour. Cream of Rice is a coarser, granulated rice product, whereas rice flour is a much finer powder. This difference in texture affects how they cook and their final consistency, with Cream of Rice becoming a creamy porridge and rice flour often used as a thickening agent.

Cream of Rice is popular with bodybuilders and athletes because it is a fast-digesting carbohydrate source. This provides a quick energy boost for pre-workout fuel and rapidly replenishes muscle glycogen stores after intense exercise, all without causing bloating or digestive distress.

Commercial Cream of Rice is made by milling white rice into a coarse powder. Most brands then enrich this rice flour with essential vitamins and minerals, such as iron and B vitamins. Instant versions are pre-cooked to reduce consumer preparation time.

To make Cream of Rice at home, simply grind uncooked white rice in a high-speed blender or food processor until it forms a fine powder. Then, cook the ground rice with water or milk in a saucepan, stirring continuously until it thickens to a creamy consistency.

Cream of Rice is more easily and quickly digestible than oatmeal due to its low fiber content and refined nature. Oatmeal, with its higher fiber content, is digested more slowly, providing a more sustained release of energy and a greater feeling of fullness.