Creamed Rice

When I was younger, I used to eat cream of wheat (hot cereal to some folks) relatively frequently. It’s similar to oatmeal but has a more uniform texture – we would dress it with butter, milk, brown sugar, and salt. Obviously not quite in line with the affinity for clean eating I now possess. However, I was exposed to creamed rice when I was in college and have been making that ever since. It’s easy, doesn’t take much more time, and only involves two or three ingredients that are actually worth ingesting. This is a simple recipe so if anyone has improvements, leave them in a comment for your fellow clean eaters to check out!

Creamed Rice

1 cup rice of choice – I’ve never tried this with brown rice but I’m sure that would work. I’ve used white long-grain, instant, and am currently using a random Asian sweet rice that came from a market somewhere. Courtesy of my family that obtains strange grains and then bequeathes them to me when they don’t use them.

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2 cups milk of choice – I use almond

…And some water. Traditional creamed rice recipes usually call for just milk or heavy cream. Some advise that you cook the rice in water first, then add cream and bring to a boil once more to make it creamy. I usually use some water just to save my almond milk. However your personal preference dictates your milk to water ratio, I would start with about a 3-1 rice to liquid ratio (i.e. 3 cups of liquid for every 1 cup rice for all the mathematically challenged out there — don’t be embarrassed. In fact, just this very moment while writing this, I spilled water on myself while drinking out of a normal glass and spelled “mathematically” wrong, so if anyone should be embarrassed, it should be me).

Directions:

1. Combine all ingredients in a saucepan and bring to a boil. The downside of this recipe is that you have to stir pretty constantly to keep the milk from scalding. That’s ok though. Use the time and your other hand to read something constructive. This blog for instance.

2. Instead of dropping to simmer like the rice directions usually indicate, I normally speed up the process by dropping the temperature to a very GENTLE boil and continuing to stir until the rice is soft, adding more water during the process if the rice becomes dry and starts to hold shape. If you prefer, you can drop the temperature and let simmer instead. Just don’t stray too far because the milk is much more susceptible to boiling over or scalding than water.

3. Dress and eat! You could make it savory like grits by adding butter (or an alternative like coconut oil maybe?), salt and pepper. You could make it sweet by adding apple butter, stewed or caramelized fruit, applesauce, craisins, or nutmeg/cinnamon/molasses. You could add texture by incorporating walnuts or almonds. You could use all of these ideas at once. The world is your oyster. (Sorry. It’s getting late. I should have a writing curfew.)

The last time I made this, it was done in fifteen minutes. I made several servings worth and had a few breakfasts rest at once. Just add milk when you reheat. Try this out! It’s a nice gluten-free alternative to oatmeal and a nice change to the breakfast routine.

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