Know what’s on your plate
Cream of rice
Calories & nutrition facts
hot, dry
Nutrition facts
Per 100 g% DV- Calories 370 kcal —
- Protein 6.3 g 13%
- Carbohydrate 82 g 30%
- Fat 0.5 g 1%
- Saturated fat 0.1 g 1%
- Fibre 0.6 g 2%
- Sugars 0.1 g —
- Sodium 6 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.11 mg 1%
- Vitamin K 0.1 µg 0%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.1 mg 8%
- Niacin (B3) 3 mg 19%
- Pantothenic acid (B5) 0.55 mg 11%
- Vitamin B6 0.2 mg 11%
- Folate (B9) 29 µg 7%
- Vitamin B12 0 µg 0%
- Choline 5.9 mg 1%
Minerals
- Calcium 24 mg 2%
- Iron 1.3 mg 7%
- Magnesium 23 mg 5%
- Phosphorus 124 mg 10%
- Potassium 143 mg 3%
- Zinc 1.1 mg 10%
- Copper 0.24 mg 27%
- Manganese 1 mg 45%
- Selenium 19 µg 35%
Similar foods
- Cream of Rice cerealdry370 kcal / 100 g
- Cream of rice powderraw366 kcal / 100 g
- Regular cream of wheathot, dry382 kcal / 100 g
- Quick cream of wheathot, dry379 kcal / 100 g
- Rice cerealbreakfast
- Rice creamhomemade, without salt, without sugar71 kcal / 100 g
- Cream of Wheat cerealinstant, dry366 kcal / 100 g
- Original cream of wheathot, instant, dry370 kcal / 100 g
- Whole grain cream of wheathot, instant, dry333 kcal / 100 g
- Creamed ricecanned104 kcal / 100 g
Questions about Cream of rice
How do you make cream of rice on the hob?
Whisk 30 g cream of rice into 240 ml cold water or milk in a saucepan. Bring it to a gentle simmer, stirring often, and cook for about 5–8 minutes, until smooth and thick.
How do you stop cream of rice going lumpy?
Whisk the cereal into cold liquid before heating, rather than tipping it into a hot pan. Keep stirring as it warms, especially around the base and corners of the saucepan.
Can you cook cream of rice in the microwave?
Yes. Whisk 30 g into 240 ml liquid in a large microwave-safe bowl, then heat in short bursts, stirring between each, until thick and bubbling; watch closely, as it can rise and spill over.
What can you add to cream of rice for breakfast?
Try sliced banana with cinnamon, stewed apple, berries, or a spoonful of peanut butter. For a savoury bowl, cook it with stock and top with a soft-boiled egg, spring onions or sautéed mushrooms.
Can you make cream of rice ahead of time?
Cooked cream of rice thickens as it cools. Refrigerate it in a covered container within two hours, keep it for up to three days, and reheat with a splash of milk or water, stirring until steaming hot.
Is cream of rice gluten-free?
Rice is naturally gluten-free, but cream of rice can be made or packed where wheat is handled. If you need to avoid gluten, choose a product specifically labelled gluten-free.
Can you use cream of rice instead of cream of wheat?
Yes, but the texture and flavour differ: cream of rice is mild and smooth, while cream of wheat has a more wheaty taste. Use cream of rice for a gluten-free alternative, allowing for a softer result in recipes.
What is cream of rice made from?
It is rice ground into a fine meal or powder, then cooked with liquid into a porridge. Despite the name, it contains no cream unless you add it yourself.
Source: Canadian Nutrient File 1224 · per 100 g · carbohydrate per EU label, fibre excluded
