Start the day with a hearty bowl of Creamy Milk Rice Pudding for breakfast! It is a super simple comfort food that is so versatile you can add whatever toppings you like. You only need a saucepan and a handful of ingredients to make this creamy rice pudding recipe, an easy alternative to grocery store cream of rice or cream of wheat.
One of my kids’ favorite recipes for hot cereal, you’ll love this homemade cream of rice cereal topped with dried fruit, Baked Apple Compote, or even leftover Cranberry Sauce for a comforting dish at breakfast. The main ingredients are all grocery staples on our budget grocery list, so you can be sure it’s a good cheap eat.
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Rice pudding, arroz con leche, milk rice, cream of rice, rice kheer, congee — there are many different names for a rice mixture cooked in milk and served for breakfast or sometimes dessert. Cultures all over the world feature these easy recipes of cooked rice because they are filling, cheap to make, and comfort food that the entire family can enjoy.
If you’ve been disappointed by boxed rice pudding recipes or instant rice cereal, time to try this one. This Creamy Milk Rice Pudding is a completely different dish than the boxed version your parents may have insisted you eat as a child. Easier than old fashioned rice pudding, it’s a perfect option for breakfast and can be a great breakfast-on-the-go.
Why Make This
It’s easy. This is actually one of the easiest recipes in my world. Cook rice in milk and cream instead of water! How simple is that? You can add a dash of salt to the cooking rice for flavor and zhuzh it up with chia seeds, vanilla extract, or a cinnamon stick, but it’s tasty on its own and can go sweet or savory, depending on what you have on hand.
It’s versatile for most diets. Years ago, I heard a friend waxing eloquently about the rice pudding she was making. I’d never had it, so I looked up recipes. The added egg mixture or egg whites were a turn-off due to an egg allergy in the house. So, I opted for a quicker, egg-free version that can be made with coconut milk, almond milk, or other vegan milk for those who prefer plant-based milk. It is an easy recipe to make everyone happy!
It’s delicious. Similar to a rice pudding, this cream of rice is toothsome with whole grain rice which gives it a hearty texture. As a former child who shuddered over the gruel my parents fed me, I appreciate the whole grain texture of this dish, much like Not Mushy Oatmeal. The rice grains are a bit al dente so that it’s not too mushy. And it makes a delicious dessert on a dime!
Ingredients
Here are the simple ingredients you’ll need to make this cream of rice recipe:
half and half as well as milk – I use half-and-half and nonfat milk because that is what I usually have on hand. I buy the half-and-half in large containers for a great price at Costco. But, feel free to experiment with the cream-to-milk ratio. Obviously, the dish will be more economical if you use less half-and-half and more milk. You can also substitute a bit of cream for the half-and-half. (For non-US readers, half and half is a product of heavy cream and whole milk. You can make your own.) This is a great recipe for using up a lot of milk before it goes to waste.
uncooked rice – I use arborio rice because it tends toward a creamier texture, but I have also made this with brown rice, white rice, long grain as well as short. Use what you have and/or what fits the budget. Jasmine rice, basmati rice, and medium grain rice will all work. Love rice? Be sure to try our Black Bean and Rice Salad for a fun lunch or dinner.
salt – You just need a dash of slat to help round out the flavors of plain rice.
optional vanilla bean paste – If you know you’re going to top your rice pudding with sweet toppings, add a bit of vanilla bean paste to the milk. It adds a wonderful aroma!
toppings – The world is your oyster when it comes to how to top this creamy porridge. Serve it with a splash of milk and your favorite toppings. Go sweet with brown sugar, dried fruit, maple syrup or honey, chocolate chips, chopped nuts, peanut butter, or other dessert toppings. Go savory by sprinkling it with parmesan cheese, garlic powder, chopped veggies, or even a fried egg. You can even top it like a loaded baked potato with chopped scallion, shredded cheese, and bacon bits.
Variations:
- Make this easy rice pudding with leftover rice by heating the rice in a bit of milk or cream on the stove until warm and rehydrated. Season with a dash of salt and add your favorite toppings.
- Cream of Rice is actually a trademarked name for a commercial boxed porridge made of ground rice. You can make a homemade equivalent by grinding rice and cooking the powder in milk or cream.
- For easy coconut rice, use canned coconut milk and hot water.
- Congee is an Asian rice porridge that is long-cooked with extra water and served with other savory foods.
- Arroz con Leche is a Spanish version of creamy rice pudding flavored with vanilla, lemon zest, and cinnamon. The rice dish is often cooked with sweetened condensed milk.
- Milkreis is German rice pudding, made with sugar, and served with cinnamon and fruit.
- Rice kheer is a sweet dessert in Indian cuisine made from rice, milk, nuts, and saffron.
- To make this more like a dessert rice pudding, you can add a vanilla bean, cinnamon sticks, or dried fruit to the pot while the rice cooks. You may need to add more liquid to account for the dried fruit.
- I like to keep this dish more neutral flavored so my kids can add the flavors they prefer. Leftovers work well for both savory and sweet dishes. I’ve even added the leftovers to soup.
Step-by-Step Instructions
Here’s how to make this easy cream of rice pudding:
In a medium saucepan, combine the half and half and milk. Bring to a low boil over medium heat. Boiling milk can burn; stirring constantly while it comes to heat will help that. You can add the optional vanilla bean paste at this point as well.
Stir in the rice and salt. Cover and reduce to the lowest heat. Let the rice cook for 20 minutes or until the liquid has been absorbed and the rice is tender.
Serve with toppings.
FAQs
Homemade cream of rice pudding is a good option for breakfast and snacks. I dish up bowls of this easy rice recipe and let my people top it any way they please: cranberries, raisins, chopped nuts, brown sugar, maple syrup are all good options. Pretty much anything you would use to top oatmeal would work to make a great, filling breakfast for any day of the year.
You can use whatever rice you like. Using what you have will save money. Different rices produce different textures once cooked, so choose the rice based on the texture you’d like for your porridge. We use arborio since it holds its shape well.
Costs of Making Homemade
How much does it cost to make rice porridge from scratch?
We often assume that making something homemade will cost less than the commercial alternative. Certainly, homemade tastes better and allows you better control of the ingredients.
That said, it’s helpful to know the bottom line.
Homemade, whole-grain cream of rice is made from standard kitchen staples: rice and milk. Let’s see what these specific ingredients cost when not on sale at a mid-range grocer:
- half and half – $0.90 ($1.79/qt)
- milk – $0.19 ($3.09/gallon)
- arborio rice – $1.25 ($2.49/#)
This works out to be $2.34/batch or 39 cents per serving. The commercial, name-brand cream of rice costs 41 cents per serving. So…homemade is better tasting and less expensive!
How to cut your costs even more:
Shop the sales. Avoid paying full price whenever you can. Keep an eye on how prices fluctuate in your area and stock up when you see a sale. Remember milk can be frozen.
Use lower cost alternative ingredients. This recipe is dairy-heavy. You can use more milk than half and half or substitute some water in the recipe to lower the cost. It will still be creamy made with less cream. Accordingly, long grain rice is usually less expensive than arborio rice. Use a cheaper rice to cut the costs even more.
More Easy Breakfasts
Tell us what you think!
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Cream of Rice Pudding
Ingredients
- 2 cup half and half
- 1 cup milk
- 1 teaspoon vanilla bean paste optional
- 1 ½ cup arborio rice, rinsed and drained , can use other types of rice if you prefer
- dash salt
- toppings for hot cereal : brown sugar, nuts, dried fruit, maple syrup, honey, and/or extra milk or cream
Instructions
- In a medium saucepan, combine the half and half and milk. Bring to a low boil, stirring constantly to prevent burning. Add the vanilla bean paste if using.2 cup half and half, 1 cup milk, 1 teaspoon vanilla bean paste
- Stir in the rice and salt.1 ½ cup arborio rice, rinsed and drained, dash salt
- Cover and reduce to lowest heat. Cook for 20 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat and set 10 minutes.
- Serve with toppings.toppings for hot cereal
Notes
Nutrition
This post was originally published April 22, 2012. It has been updated for content and clarity.
Debs
Had anyone made this lovely cream of rice in a rice cooker?
Jessica Fisher
I don’t have a rice cooker, otherwise I would try. Let me know if you do!
JoAnn
Growing up in the 1950s and 1960s, we had those “gloppy” boxed Hot Cereals for Breakfast pretty regularly (even in the Summertime), and I, personally, loved them (probably because I didn’t know any better, since neither my Mom nor my Grandmother ever made any of them — except for the Cornmeal Mush/Polenta — from scratch, lol). And, as it turns out, Quaker’s Cream of Rice was my favorite (followed by their Cream of Wheat and Nana’s Cornmeal Mush; I’ve always abhorred Oatmeal). I haven’t been able to find Cream of Rice in too many years to count (only the Instant has been available, and I know better than to even TRY that!), so I was THRILLED to come across this recipe. I have everything I need to make it [Arborio Rice, Heavy Whipping Cream, Homogenized Milk, Vanilla Extract (which would be my “tweak”, lol), and an assortment of your suggested toppings] on hand, so I will be making it TOMORROW morning for Breakfast! I can hardly wait! I’m just SURE it will be delicious! (Another time I will make it in my Crockpot. I’m just too excited to even think about doing that this time. 🙂 )
JoAnn
I DID make this this AM, and, while it was VERY different from the “gloppy” boxed Cream of Rice I remember, it was also so far superior to it that it’s hard to find the words! I halved the recipe (it was only going to be for me, and I figured that 3 servings should be enough to last me all day, and possibly into tomorrow, too) and I added a pat of Butter, a 1/4 tsp. of Vanilla Extract, and a packet of Splenda to the Rice mixture as it cooked. When it was done and had cooled a bit, I topped it with some frozen berries and sat down to enjoy one of the fondest of my childhood memories once again. And I was NOT disappointed! Different, yes, but so wonderful (in both its deliciousness and its reminiscences) that I nearly cried. I skipped my usual Kinda’ Kobb Salad at Lunchtime and had a second cupful of this cereal instead. This time, I topped it with a sprinkling of Cinnamon and some Raisins (pretty much as I remembered doing years ago) and, while my reaction was not as dramatic as it had been earlier, the “experience” was equally delightful. (Note: I tried it cold at first spoonful but wound up heating it up a bit in my microwave. I definitely preferred it warmed to the hot side.) This recipe is definitely a “keeper” and one that I will be making time and time again (I can’t wait to try making it in my crockpot) — especially now that Winter is setting in. It’s easy to make, versatile, economical, delicious, and (I predict) my Grandchildren will love it, too. Thank you, Jessica, for this wonderful recipe 🙂 . AND for the memories <3 .
Jessica Fisher
Yay! So glad you enjoyed it. I wondered how it would be since I knew it wouldn’t be “gloppy” 😉
JoAnn
I don’t know why I NEVER thought to make this before finding your recipe. I mean, I’ve made Rice Pudding more than a number of times a year (for Church, School, “at work”, and Neighborhood potlucks over the years, for Family and Holiday desserts until just recently; for “just because” I felt like it, and etc.) but (for whatever reason) it just never occurred to me to make “Cream of Rice” for Breakfast. Once again, thank you, Jessica.
Donna Hackworth
Can you cook the rice in a rice cooker with the milk and cream then add toppings
Jessica Fisher
Dairy can easily burn in the rice cooker. If you want to go that route, I’d substitute water for the half and half so that you have a milky cooking water. Then add extra half and half (cream) at the end with the toppings.
Nita
I cannot have dairy but I use almond milk. So can I substitute? And how do I prepare it?
Jessica Fisher
I have done it with coconut milk and water. I have never tried it with almond, though. Let me know if you give it a go? Just make a small batch for a test.
Karen
I have this cooking on my stove right now. I actually needed half the rice and twice the time. I keep adding milk and 10 minutes on the timer and I think it’s just about done now after an hour of cooking. The bits I’ve been tasting to see if it’s done yet are so delicious though!
Jessica Fisher
Glad you’re enjoying it even if the time isn’t quite the same.
Juls Owings
Bfast every day was fried potatoes, fried bacon, milk gravy,fried eggs and canned biscuits. Brother got a small steak the morning of football games because his coach said he needed to eat more meat.
What you call cream of rice we called rice pudding.
Jessica Fisher
Yes, but I think most rice puddings have eggs added to them.
Diinaus
I’ve discovered that this recipe concept can be made in the slow cooker for those that are interested. Jessica would work for a breakfast bar that needs to feed lost of folks .
I use a can of coconut cream (pantry staple) ,approx 10cups of water ,1 cup of short grain rice and a dash of salt. If I only have long grain I add in 1/4 cup of polenta to make the texture more creamy.
It’s a really economical dish to make and great to wake up to in the morning if cooked on low over night .Pairs well with sweet or savoury depending on the topping . My kids love it with home made jam or chocolate sauce. Makes a great lunch time snack or desert too:)
Jessica Fisher
Thanks for the tip! That’s great to know.
ashleigh
hi there! i am trying to make this, and i am having trouble… my first batch had the bottom burnt and liquid still on top…. am i suppossed to be stirring while its simmering? please help!
Jessica Fisher
It sounds like the heat is too high. Do you have a burner with a low setting. I have one on my stove that goes lower than the others. Also, is it a heavy duty pot or does it have a thin bottom. I used to have a thin bottomed one and it burned things like this all the time.
Lina
Thanks for this recipe ! Rice pudding is very common here in Egypt. I love it and so do dh and kids BUT I can’t seem to make it right LOL Many in my family make it yummy and I ask for thier recipe but no success with me.
I googled Arborio rice and it says it’s like Egyptian short grain rice.I hope your recipe works for me 🙂
Jessica Fisher
Good luck!
Stacey K
When I first made this, my husband ate a big bowl, but didn’t say anything. The next time I made it was a night I was too tired to make anything else and just wanted something warm and comforting. Hubby came home, took one look at the pot, and said, “Oh, yay! That stuff’s GOOD!” Win! It’s now our go-to meal when I’m too tired to make a full meal or nothing appeals to any of us. Then we eat leftovers for breakfast. Thanks so much for the recipe!
Jessica
That is a happy story!
Amy
Growing up, My mom would make us Arroz Doce [Portuguese Sweet Rice, as she and all of my family is from the Azores]. She would cook regular long-grain rice in milk, with granulated sugar, and lemon zest. After it was cooked, she would sprinkle it with Cinnamon. We ate it room temp or chilled, as a dessert, on special occasions or parties. I’ll have to try your version for breakfast!
Jessica
@Amy, that sounds very yummy. Do you have a recipe?
Donna Riopel
So, I’m absolutely addicted to this now! Also have 1…maybe 2 kids hooked as well. But what a mess I make of the stove when I cook it! It always boils over, even on low…mess on the stove, in the pot, outside the pot…it’s crazy! Maybe I’m doing something wrong. Too hot? I’m cooking on a gas stove and preparing according to this recipe exactly. I’ll still be making this anyway, despite the mess. In fact, I’m eating some right now. 🙂
Jessica
Try venting the lid just a smidge? That might help prevent the pot from boiling over. Do you have a burner that goes super low? Some stoves have one with a lower simmer setting than the others.
Dawn
I wonder if it would work if I used nonfat evaporated milk instead of half and half?
Jessica
@Dawn, I don’t see why not.
Karen
Growing up my parents made us rice cooked with raisins in it… we topped it with milk and brown sugar! It is one of me best food memories.
Tamara Dillon
Track this recipe from MONEY SAVING MOM and her meal plan. Looks like a great recipe- can’t wait to try!
Jen@anothergranolamom
Rice cooked in milk is a traditional Mexican dessert — arroz con leche. They even sing a song that if you know how to make arroz con leche you are ready to get married! They make it in a stirred version so that the milk never comes to a complete boil and it takes much longer — up to two hours to cook the rice. I pre-cook my rice in water about halfway, then finish it up in the milk. I like this because it is quite liquid. Flavored with cinnamon and vanilla, and a soft white bread roll on the side for dipping, this is a wonderful breakfast or dessert.
Jessica
@Jen@anothergranolamom, how cool is that?!
Tiffany @ DontWastetheCrumbs
Using leftover rice for breakfast is a great idea! Would this fit well on your breakfast bar?
Jessica
@Tiffany @ DontWastetheCrumbs, it probably would as long as the rice didn’t get cold waiting. Might work well in the rice cooker.
Shannon
My mom used to give us “sweet rice” for dessert & some times breakfast when we were little (& had very little extra money for treats.) She would simply reheat day old rice with milk, butter & sugar and then add a little cinnamon to it. I loved it so much and to this day if I don’t have the leftover rice ear marked for something else I’ll make it for myself. Still working on my own girls and know I’ll get there. 🙂
Jessica
@Shannon, we do that, too. Yum!
Suze
I make a slightly sweetened version of this. I add a grate of nutmeg too. We generally eat this as dessert. Mine is always egg free due to allergies to yolk. I know some who make this out of left over rice. I always cook mine in the oven.
Carla
Too bad my guys aren’t hot cereal eaters. I’m slowly getting one there, but considering he’s almost 11, I have a long way to go. Sounds good. Whenever we had leftover rice as a kid we knew what was for breakfast the next morning–Rice & Raisins. Mom would boil up some raisins and stir them in with left over rice, milk, and butter and serve it sprinkled with sugar. Didn’t have the best texture in the world but was a filling meal. Thanks for sharing.
Stacy
Looks good. I’m going to try this soon, this week, I think. I don’t have that type of rice, but I’ll see how it goes with my brown rice. I’ve made rice pudding in the past, but it has been a long time. I’m going to check out the egg version to see about adding some more protein. Thank you. I recently saw a recipe to make quinoa as a breakfast cereal too, but I have not tried it.