20 Delicious Cream of Rice Recipes for Every Occasion

There’s something incredibly comforting about a bowl of creamy, dreamy rice that can transform any meal into a special occasion. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal flavors, or simply craving some cozy comfort food, our roundup of 20 delicious cream of rice recipes has got you covered. Dive in and discover how versatile and satisfying this humble ingredient can be!

Vanilla Almond Cream of Rice Breakfast Bowl

Craving something comforting yet sophisticated for breakfast? I stumbled upon this Vanilla Almond Cream of Rice Bowl during a lazy Sunday experiment, and it’s become my go-to for a quick, nourishing start to the day.

Ingredients

• 1 cup cream of rice cereal
• 2 cups unsweetened almond milk
• 1 tbsp pure vanilla extract
• 2 tbsp almond butter
• 1 tbsp maple syrup
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/4 cup sliced almonds, toasted

Instructions

1. In a medium saucepan, combine the cream of rice cereal and almond milk over medium heat.
2. Whisk continuously for 5 minutes, or until the mixture begins to thicken, ensuring no lumps form.
3. Reduce the heat to low and stir in the vanilla extract, almond butter, maple syrup, sea salt, and ground cinnamon.
4. Continue to cook for another 3 minutes, stirring constantly, until the mixture reaches a creamy, porridge-like consistency.
5. Remove from heat and let it sit for 1 minute to allow the flavors to meld.
6. Divide the cream of rice into bowls and garnish with toasted sliced almonds.

Silky smooth with a hint of nuttiness, this bowl is a delightful play of textures and flavors. For an extra touch of indulgence, drizzle with a bit more maple syrup or top with fresh berries.

Cinnamon Spice Cream of Rice Porridge

Sometimes, the simplest dishes bring the most comfort, especially on a chilly morning when you’re craving something warm and subtly sweet. That’s exactly how I felt when I first whipped up this Cinnamon Spice Cream of Rice Porridge, a dish that’s become a staple in my kitchen for its ease and versatility.

Ingredients

• 1 cup cream of rice cereal
• 4 cups whole milk
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the cream of rice cereal and whole milk over medium heat.
2. Whisk continuously for 5 minutes to prevent lumps from forming, until the mixture begins to thicken.
3. Reduce the heat to low and stir in the maple syrup, cinnamon, nutmeg, and cloves. Cook for another 3 minutes, stirring constantly.
4. Add the unsalted butter, vanilla extract, and a pinch of sea salt. Stir until the butter is completely melted and incorporated.
5. Remove from heat and let the porridge sit for 2 minutes to thicken further before serving.

Great for those who appreciate a creamy texture with a hint of spice, this porridge is a delightful way to start the day. Serve it with a drizzle of extra maple syrup or a sprinkle of toasted nuts for added crunch.

Blueberry Maple Cream of Rice Delight

Craving something sweet yet wholesome to start your day? I stumbled upon this Blueberry Maple Cream of Rice Delight during a lazy Sunday brunch experiment, and it’s been a game-changer for my mornings. The combination of creamy rice, juicy blueberries, and the rich sweetness of maple syrup creates a comforting bowl that feels like a hug in food form.

Ingredients

• 1 cup organic short-grain white rice, rinsed
• 2 cups filtered water
• 1/2 tsp fine sea salt
• 1 cup fresh blueberries, washed
• 1/4 cup pure maple syrup, grade A
• 1/2 cup heavy cream, chilled
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, for serving

Instructions

1. In a medium saucepan, combine the rinsed rice, filtered water, and sea salt. Bring to a boil over high heat, then reduce to a simmer, covering with a tight-fitting lid.
2. Simmer the rice for 18 minutes, or until all the water is absorbed and the rice is tender. Avoid stirring to prevent the rice from becoming mushy.
3. While the rice cooks, gently heat the blueberries and maple syrup in a small saucepan over low heat for 5 minutes, until the blueberries soften slightly but still hold their shape.
4. In a chilled bowl, whip the heavy cream and vanilla extract to soft peaks using a hand mixer or whisk.
5. Fluff the cooked rice with a fork, then divide it among serving bowls. Top with the warm blueberry maple mixture, a dollop of whipped cream, and a pat of unsalted butter.

But what truly makes this dish stand out is the contrast between the warm, creamy rice and the cool, fluffy whipped cream. For an extra touch of elegance, serve it in clear glass bowls to showcase the beautiful layers of blue and white.

Chocolate Hazelnut Cream of Rice Pudding

Oh, the comfort of a creamy, dreamy pudding that feels like a hug in a bowl! I stumbled upon this Chocolate Hazelnut Cream of Rice Pudding during a lazy Sunday experiment, and it’s been a staple in my dessert rotation ever since. It’s the perfect blend of nutty, chocolatey goodness with a texture that’s both comforting and luxurious.

Ingredients

• 1 cup Arborio rice
• 4 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup chocolate hazelnut spread
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 2 tbsp unsalted butter
• 1/4 cup toasted hazelnuts, chopped

Instructions

1. In a medium saucepan, combine the Arborio rice, whole milk, heavy cream, and sea salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
2. Reduce the heat to low and continue to cook, stirring frequently, for 25 minutes or until the rice is tender and the mixture has thickened to a pudding-like consistency.
3. Remove the saucepan from the heat and stir in the chocolate hazelnut spread, granulated sugar, and pure vanilla extract until fully incorporated.
4. Add the unsalted butter, stirring until it melts and blends seamlessly into the pudding, adding a rich, velvety finish.
5. Transfer the pudding to serving bowls and let it cool for 5 minutes. Sprinkle the toasted hazelnuts on top for a crunchy contrast.

Generously spoonful of this pudding reveals a silky texture with pops of crunchy hazelnuts, making each bite a delightful contrast. Serve it warm for a comforting dessert or chill it for a firmer texture that’s equally delicious. Either way, it’s a chocolate hazelnut dream come true.

Pumpkin Pie Cream of Rice Smoothie

Every autumn, my kitchen becomes a sanctuary for all things pumpkin. There’s something about the season that makes me crave its earthy sweetness in every form imaginable. This year, I’ve been experimenting with blending traditional flavors into my morning routine, leading to the creation of this Pumpkin Pie Cream of Rice Smoothie. It’s like having dessert for breakfast, but with a wholesome twist that keeps me energized throughout the day.

Ingredients

• 1 cup cooked cream of rice, cooled to room temperature
• 1/2 cup pure pumpkin puree
• 1 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp pure vanilla extract
• 1/2 cup ice cubes

Instructions

1. In a high-speed blender, combine the cooled cream of rice, pumpkin puree, almond milk, maple syrup, cinnamon, nutmeg, ginger, cloves, and vanilla extract.
2. Blend on high speed for 30 seconds, or until the mixture is completely smooth and no lumps remain.
3. Add the ice cubes to the blender and pulse until the smoothie reaches your desired consistency. For a thicker smoothie, blend less; for a thinner one, blend more.
4. Pour the smoothie into a tall glass and garnish with a sprinkle of cinnamon or a drizzle of maple syrup, if desired.

Now, this smoothie boasts a velvety texture that’s both comforting and indulgent, with the warm spices of pumpkin pie shining through. I love serving it in a hollowed-out mini pumpkin for an extra festive touch during the fall season.

Strawberry Banana Cream of Rice Dessert

How many times have I found myself staring at a bunch of overripe bananas and a pint of strawberries, wondering how to turn them into something extraordinary? This Strawberry Banana Cream of Rice Dessert is my go-to answer, blending the comforting texture of cream of rice with the vibrant flavors of fresh fruit. It’s a dish that feels both indulgent and wholesome, perfect for those moments when you crave something sweet but not overly complicated.

Ingredients

• 1 cup whole milk
• 1/2 cup cream of rice cereal
• 2 tbsp granulated sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup fresh strawberries, hulled and diced
• 1 ripe banana, mashed
• 1/4 cup heavy cream, whipped to soft peaks

Instructions

1. In a medium saucepan, combine whole milk and cream of rice cereal over medium heat. Stir continuously for 2 minutes to prevent clumping.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the mixture thickens to a porridge-like consistency.
3. Add granulated sugar, pure vanilla extract, and fine sea salt to the saucepan. Stir until fully incorporated, about 1 minute.
4. Remove from heat and gently fold in diced strawberries and mashed banana until evenly distributed.
5. Transfer the mixture to serving bowls and let cool for 5 minutes to slightly set.
6. Top each serving with a dollop of whipped heavy cream just before serving.

Key to this dessert’s charm is the contrast between the creamy, comforting base and the bright, fruity bursts of strawberry and banana. For an extra touch of elegance, garnish with a few thin strawberry slices or a drizzle of honey. It’s a simple yet sophisticated way to end any meal.

Coconut Lime Cream of Rice Tropical Treat

Craving something that whisks you away to a tropical paradise without leaving your kitchen? I stumbled upon this Coconut Lime Cream of Rice Tropical Treat during one of those endless scrolls through culinary inspiration, and let me tell you, it’s become my go-to for a quick, comforting escape. The combination of creamy coconut and zesty lime is nothing short of magical.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1 tbsp lime zest, finely grated
• 2 tbsp fresh lime juice
• 1/4 tsp sea salt
• 1/2 cup water
• 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, sugar, lime zest, lime juice, sea salt, and water. Stir to combine.
2. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. After 20 minutes, remove the lid and continue to cook for an additional 5 minutes, stirring constantly, until the mixture thickens to a creamy consistency.
4. Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.
5. While the cream of rice rests, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, or until golden brown, stirring frequently to ensure even toasting.
6. Serve the Coconut Lime Cream of Rice warm, garnished with the toasted shredded coconut.

One spoonful of this tropical treat and you’re transported. The creamy texture, punctuated by the crunch of toasted coconut, makes every bite a delight. For an extra touch of paradise, serve it in a hollowed-out coconut shell.

Peanut Butter and Jelly Cream of Rice Surprise

How many times have you stared into your pantry, wondering what to make with the odd assortment of ingredients staring back at you? That’s exactly how ‘Peanut Butter and Jelly Cream of Rice Surprise’ was born in my kitchen—a delightful twist on childhood flavors that’s both comforting and unexpectedly sophisticated.

Ingredients

• 1 cup cream of rice cereal
• 2 cups whole milk
• 1/4 cup smooth peanut butter
• 2 tbsp strawberry preserves
• 1 tbsp clarified butter
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the cream of rice cereal and whole milk over medium heat, stirring constantly to prevent clumping.
2. Once the mixture begins to simmer, reduce the heat to low and continue cooking for 5 minutes, or until the cereal has absorbed most of the milk and thickened.
3. Stir in the smooth peanut butter, strawberry preserves, clarified butter, vanilla extract, and a pinch of sea salt until fully incorporated and the mixture is smooth.
4. Cook for an additional 2 minutes on low heat, allowing the flavors to meld together beautifully.
5. Remove from heat and let it sit for 1 minute to thicken slightly before serving.

Delightfully creamy with a nostalgic peanut butter and jelly flavor, this dish surprises with its elegant texture and depth. Serve it warm for a comforting breakfast or chill it for a unique dessert option that’ll have everyone asking for the recipe.

Apple Cinnamon Cream of Rice Comfort Bowl

Craving something warm and comforting that feels like a hug in a bowl? I recently stumbled upon this Apple Cinnamon Cream of Rice Comfort Bowl during a chilly evening when my pantry was nearly bare, and it’s since become my go-to for a quick, soothing meal. The combination of sweet apples and aromatic cinnamon with the creamy texture of rice is simply irresistible.

Ingredients

• 1 cup Arborio rice, rinsed
• 2 cups whole milk
• 1 cup water
• 1 large Honeycrisp apple, peeled and diced
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/4 cup pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, melt the unsalted butter over medium heat until it begins to foam slightly, about 1 minute.
2. Add the diced Honeycrisp apple and sauté until the edges start to caramelize, approximately 5 minutes, stirring occasionally to prevent burning.
3. Sprinkle the ground cinnamon over the apples and stir to coat evenly, cooking for an additional 30 seconds to release the fragrance.
4. Pour in the rinsed Arborio rice, stirring to combine with the apples and butter, ensuring each grain is lightly toasted, about 2 minutes.
5. Slowly add the whole milk and water to the saucepan, stirring continuously to prevent the rice from sticking to the bottom.
6. Bring the mixture to a gentle simmer, then reduce the heat to low, covering the saucepan with a lid. Cook for 20 minutes, stirring every 5 minutes to ensure even cooking.
7. After 20 minutes, remove the lid and stir in the pure maple syrup, vanilla extract, and a pinch of sea salt. Cook for an additional 5 minutes uncovered, allowing the mixture to thicken to a creamy consistency.
8. Remove from heat and let stand for 2 minutes before serving to allow the flavors to meld together beautifully.

What makes this dish truly special is its velvety texture, with the subtle sweetness of maple syrup balancing the tartness of the apples. For an extra touch of indulgence, top with a dollop of whipped cream or a sprinkle of toasted pecans before serving.

Caramelized Banana Cream of Rice Indulgence

My kitchen smells like a cozy breakfast nook in the heart of New Orleans whenever I whip up this Caramelized Banana Cream of Rice Indulgence. It’s a dish that brings back memories of slow Sunday mornings, where time seems to stand still, and the only thing that matters is the next delicious bite.

Ingredients

• 1 cup Arborio rice, rinsed
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter
• 2 ripe bananas, sliced into 1/2-inch pieces
• 1 tbsp light brown sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the rinsed Arborio rice, whole milk, heavy cream, and granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
2. Reduce heat to low and cover, allowing the rice to cook for 25 minutes, or until the liquid is mostly absorbed and the rice is tender. Stir every 5 minutes to ensure even cooking.
3. While the rice cooks, melt the unsalted butter in a skillet over medium heat. Add the banana slices and sprinkle with light brown sugar. Cook for 3-4 minutes, until the bananas are caramelized and golden, flipping once halfway through.
4. Once the rice is cooked, remove from heat and stir in the pure vanilla extract, ground cinnamon, and a pinch of sea salt. Fold in the caramelized bananas, reserving a few slices for garnish.
5. Serve warm, topped with the reserved banana slices and an extra drizzle of heavy cream if desired. The texture should be creamy and comforting, with the caramelized bananas adding a sweet, rich depth that makes this dish truly indulgent.

The contrast between the creamy rice and the sticky, sweet bananas is nothing short of magical. For an extra touch of elegance, serve in individual bowls with a sprinkle of cinnamon on top.

Matcha Green Tea Cream of Rice Energizer

Goodness, have I got a treat for you today! As someone who’s always on the lookout for that perfect morning pick-me-up, I stumbled upon this Matcha Green Tea Cream of Rice Energizer during one of my late-night recipe hunts. It’s become my go-to for those mornings when I need a little extra oomph.

Ingredients

• 1 cup of jasmine rice, rinsed and drained
• 2 cups of filtered water
• 1 tablespoon of culinary-grade matcha green tea powder
• 1/2 cup of organic coconut milk
• 1 tablespoon of pure maple syrup
• 1/4 teaspoon of vanilla bean paste
• A pinch of Himalayan pink salt

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice and filtered water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is fully absorbed.
3. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
4. Transfer the cooked rice to a blender. Add the matcha green tea powder, coconut milk, maple syrup, vanilla bean paste, and Himalayan pink salt.
5. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy.
6. Pour the mixture back into the saucepan and warm over low heat for 2-3 minutes, stirring constantly, until heated through.

Creamy, vibrant, and subtly sweet, this energizer is a dream. I love serving it in a bowl topped with a drizzle of coconut milk and a sprinkle of matcha powder for an extra touch of elegance. It’s the perfect balance of energizing and comforting, making it ideal for those hectic mornings.

Raspberry Chocolate Cream of Rice Dream

My kitchen adventures often lead me to create dishes that blend comfort with a touch of elegance, and this Raspberry Chocolate Cream of Rice Dream is no exception. Inspired by a lazy Sunday morning craving for something sweet yet wholesome, this dish combines the tartness of raspberries with the richness of chocolate in a creamy rice base that’s both comforting and sophisticated.

Ingredients

• 1 cup Arborio rice
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup fresh raspberries
• 2 tbsp unsalted butter
• 1/4 cup dark chocolate chips

Instructions

1. In a medium saucepan, combine the Arborio rice, whole milk, heavy cream, and sea salt over medium heat. Stir gently to prevent sticking.
2. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
3. While the rice cooks, melt the unsalted butter in a small skillet over medium heat. Add the fresh raspberries and cook for 3-4 minutes, until they begin to soften and release their juices. Remove from heat and set aside.
4. Once the rice is cooked, stir in the granulated sugar, unsweetened cocoa powder, and vanilla extract until fully incorporated and the mixture is smooth.
5. Fold in the cooked raspberries and dark chocolate chips, allowing the residual heat to melt the chocolate slightly.
6. Remove from heat and let sit for 5 minutes to thicken further before serving.

As you take your first bite, the creamy texture of the rice perfectly complements the bursts of tart raspberry and the deep, velvety chocolate. For an extra touch of indulgence, serve warm with a dollop of whipped cream or a sprinkle of cocoa powder on top.

Lemon Poppy Seed Cream of Rice Refreshment

Just when I thought my mornings couldn’t get any brighter, I stumbled upon this Lemon Poppy Seed Cream of Rice Refreshment. It’s like sunshine in a bowl, perfect for those days when you need a little extra zest to start your day. I remember the first time I made it; the aroma of lemon filled my kitchen, and I knew it was going to be a staple.

Ingredients

• 1 cup cream of rice cereal
• 2 cups whole milk
• 1 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1 tbsp lemon zest, finely grated
• 1 tbsp poppy seeds
• 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the cream of rice cereal and whole milk over medium heat, stirring constantly to prevent clumping.
2. Once the mixture begins to thicken, about 5 minutes, reduce the heat to low and stir in the unsalted butter until fully melted and incorporated.
3. Add the granulated sugar, lemon zest, poppy seeds, vanilla extract, and a pinch of sea salt, stirring continuously for another 2 minutes to ensure all ingredients are well combined.
4. Remove from heat and let it sit for 1 minute to allow the flavors to meld together.
5. Serve warm, garnished with an extra sprinkle of lemon zest or poppy seeds for an added visual appeal.

Zesty and comforting, this dish offers a creamy texture with a delightful crunch from the poppy seeds. The lemon adds a refreshing tang that makes it perfect for summer mornings. Try serving it with a dollop of Greek yogurt or a drizzle of honey for an extra layer of flavor.

Savory Garlic Parmesan Cream of Rice Dinner

Dinner time at my house is always an adventure, especially when I’m experimenting with comforting classics. Tonight, I’m whipping up a Savory Garlic Parmesan Cream of Rice that’s creamy, dreamy, and packed with flavor. It’s the kind of dish that makes you forget about the day’s chaos with just one bite.

Ingredients

• 1 cup Arborio rice
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 cups chicken stock, warmed
• 1/2 cup heavy cream
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. In a medium saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the minced garlic and sauté for 1 minute, or until fragrant, being careful not to let it brown.
3. Stir in the Arborio rice, coating each grain with the butter and garlic mixture, and toast for 2 minutes.
4. Gradually add the warmed chicken stock, 1/2 cup at a time, stirring constantly until each addition is fully absorbed before adding the next.
5. Once all the stock has been incorporated and the rice is creamy and al dente, reduce the heat to low.
6. Fold in the heavy cream, Parmesan cheese, and black pepper, stirring until the cheese is completely melted and the mixture is homogenous.
7. Remove from heat and let stand for 2 minutes to thicken slightly.
8. Garnish with chopped fresh parsley before serving.

Zesty and rich, this Cream of Rice is a testament to how simple ingredients can transform into something extraordinary. The texture is luxuriously smooth, with the Parmesan adding a salty depth that complements the garlic beautifully. Try serving it alongside a crisp green salad or as a base for grilled shrimp to elevate your meal.

Spicy Cajun Cream of Rice Adventure

Today, I stumbled upon a dish that not only challenged my spice tolerance but also brought back memories of my first trip to Louisiana. This Spicy Cajun Cream of Rice Adventure is my take on a classic, with a twist that’ll have you reaching for seconds.

Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp cayenne pepper
• 3 cups chicken stock, heated to 180°F
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup green onions, thinly sliced

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, Cajun seasoning, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the rinsed long-grain white rice to the pot, stirring to coat the grains in the butter and spice mixture.
5. Pour in the heated chicken stock, ensuring the liquid covers the rice by about 1 inch. Bring to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the pot from heat and let it stand, covered, for 5 minutes to allow the rice to steam further.
8. Gently fold in the heavy cream and lightly beaten pasture-raised eggs, stirring continuously to create a creamy consistency.
9. Garnish with thinly sliced green onions before serving.

Creamy with a kick, this dish balances the richness of the eggs and cream with the bold flavors of Cajun seasoning. Serve it alongside grilled shrimp for a complete meal that’s as visually appealing as it is delicious.

Herbed Mushroom Cream of Rice Elegance

Craving something creamy yet elegant for dinner tonight? I stumbled upon this Herbed Mushroom Cream of Rice recipe during a chilly evening when all I wanted was comfort in a bowl, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup Arborio rice
• 2 tbsp clarified butter
• 1 cup finely chopped cremini mushrooms
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 4 cups vegetable stock, kept warm
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions

1. In a large saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the Arborio rice, stirring constantly for 2 minutes until each grain is well-coated and slightly translucent.
3. Introduce the cremini mushrooms and garlic to the pan, sautéing for another 3 minutes until the mushrooms soften and release their aroma.
4. Sprinkle in the thyme and rosemary, stirring to distribute the herbs evenly throughout the mixture.
5. Begin adding the warm vegetable stock one cup at a time, stirring frequently and allowing the liquid to absorb fully before adding more. This process should take about 20 minutes.
6. Once the rice is al dente and the mixture is creamy, reduce the heat to low and stir in the heavy cream and Parmesan cheese until fully incorporated.
7. Season with salt to taste, then remove from heat and let sit for 2 minutes to thicken slightly.

Gloriously creamy with a rich umami depth from the mushrooms, this dish is a testament to how simple ingredients can transform into something extraordinary. Serve it in shallow bowls with a drizzle of truffle oil for an extra touch of luxury.

Sun-Dried Tomato Basil Cream of Rice Italian Style

Kicking off the week with a dish that’s close to my heart, this Sun-Dried Tomato Basil Cream of Rice Italian Style is a testament to how simple ingredients can transform into something spectacular. It’s a recipe I stumbled upon during a lazy Sunday brunch experiment, and now it’s a staple in my kitchen for its comforting yet sophisticated flavors.

Ingredients

• 1 cup Arborio rice
• 2 tbsp extra virgin olive oil
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/4 cup fresh basil leaves, chiffonade
• 2 cloves garlic, minced
• 3 cups vegetable stock, kept at a simmer
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, freshly grated
• Salt, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, approximately 30 seconds, being careful not to burn.
3. Stir in the Arborio rice, toasting it lightly until the edges become translucent, about 3 minutes.
4. Gradually add the simmering vegetable stock, one ladle at a time, stirring constantly until each addition is fully absorbed before adding the next.
5. Once the rice is al dente and the stock is fully incorporated, about 18 minutes, fold in the sun-dried tomatoes and basil.
6. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the mixture is creamy and cohesive.
7. Season with salt to your preference, then remove from heat.

Great for those who appreciate a dish with a velvety texture and a punch of umami from the sun-dried tomatoes, this cream of rice shines when served with a drizzle of truffle oil or alongside a crisp, green salad for contrast.

Curried Vegetable Cream of Rice Exotic Bowl

Never has a dish transported me to a distant land quite like this Curried Vegetable Cream of Rice Exotic Bowl. It’s a vibrant, aromatic journey that starts in your kitchen, blending the warmth of curry with the creamy comfort of rice. I stumbled upon this recipe during a rainy afternoon, seeking something to brighten the gloom, and it’s been a staple in my home ever since.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup coconut milk, full-fat
• 2 cups vegetable broth
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. In a medium saucepan, heat clarified butter over medium heat until shimmering.
2. Add finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, 1 minute.
4. Sprinkle curry powder, turmeric, and cayenne pepper over the onion mixture, toasting the spices for 30 seconds to release their aromas.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Add rinsed basmati rice and diced mixed vegetables, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
9. Season with salt to taste and garnish with fresh cilantro before serving.

Creating this dish fills your kitchen with an intoxicating aroma that promises a meal full of depth and warmth. The creaminess of the rice, paired with the vibrant curry and tender vegetables, makes every bite a delight. Serve it in a hollowed-out pineapple for an extra touch of exotic flair that’ll impress your guests.

Roasted Red Pepper Cream of Rice Fiesta

Waking up to the aroma of roasted red peppers blending with creamy rice is my idea of a perfect morning. This ‘Roasted Red Pepper Cream of Rice Fiesta’ is a dish that brings warmth and color to any table, inspired by my love for vibrant, flavor-packed meals that don’t skimp on comfort.

Ingredients

• 1 cup Arborio rice, rinsed
• 2 large red bell peppers, roasted and peeled
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, warmed
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh basil, chiffonade

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until skins are blistered and charred. Tip: Let them steam in a covered bowl post-roasting for easier peeling.
2. In a large saucepan, melt the clarified butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and rinsed Arborio rice to the pan, stirring constantly for 2 minutes to toast the rice lightly.
4. Begin adding the warmed chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. While the rice cooks, blend the roasted red peppers with the heavy cream until smooth. Tip: Straining the mixture ensures a silky texture.
6. Once the rice is al dente, stir in the red pepper cream mixture and Parmesan cheese. Season with salt and freshly ground black pepper to precise taste.
7. Garnish with fresh basil before serving. Tip: A drizzle of high-quality olive oil elevates the dish.

Delight in the creamy texture and the sweet, smoky flavor of the roasted peppers that dominate this dish. Serve it as a standalone comfort meal or pair it with grilled chicken for a more substantial dinner.

Smoked Salmon Dill Cream of Rice Gourmet Dish

Amidst the hustle of my weekly meal prep, I stumbled upon a combination that’s now a staple in my gourmet breakfast rotation—smoked salmon dill cream of rice. It’s a dish that marries the luxurious texture of smoked salmon with the comforting warmth of cream of rice, elevated by the fresh, herby notes of dill. Perfect for those mornings when you crave something both nourishing and indulgent.

Ingredients

• 1 cup of Arborio rice, rinsed and drained
• 2 cups of whole milk
• 1 cup of heavy cream
• 4 oz of cold-smoked salmon, thinly sliced
• 2 tbsp of fresh dill, finely chopped
• 1 tbsp of clarified butter
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1 tbsp of lemon zest

Instructions

1. In a medium saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the rinsed Arborio rice to the pan, stirring constantly for 2 minutes to lightly toast the grains, enhancing their nutty flavor.
3. Gradually pour in the whole milk and heavy cream, stirring continuously to prevent clumping.
4. Reduce the heat to low and simmer the mixture for 20 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency.
5. Fold in the smoked salmon, fresh dill, sea salt, black pepper, and lemon zest, ensuring they’re evenly distributed throughout the dish.
6. Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld together beautifully.

Luxuriously creamy with a delightful contrast of textures from the tender rice and silky salmon, this dish is a testament to the magic of simple ingredients coming together. Serve it in a warm bowl garnished with an extra sprinkle of dill and a twist of lemon for a bright finish.

Conclusion

Magnificent! This roundup of 20 Delicious Cream of Rice Recipes offers something for every occasion, from cozy breakfasts to elegant desserts. We hope these ideas inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos