Boxed Cream of Rice is gloppy and processed, but homemade is delicious! Cook rice in milk and cream for a creamy texture that provides a great start to the day, especially when topped with fruits, nuts, and syrups.
In a medium saucepan, combine the half and half and milk. Bring to a low boil, stirring constantly to prevent burning.
Stir in the rice and salt.
Cover and reduce to lowest heat. Cook for 20 to 25 minutes or until the liquid has been absorbed and the rice is tender.
Serve with toppings.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅙ the recipe.Flavorings can be added to the cooking pot, such as a cinnamon stick, a vanilla bean, or dried fruit. Adjust the liquid.