cream of rice
A good source of carbohydrates and B vitamins, particularly thiamine and niacin; often fortified with additional vitamins and minerals including iron. Naturally gluten-free and low in fat, making it suitable for gluten-free and allergen-conscious diets.
About
Cream of rice is a finely milled flour made from white or brown rice grains, typically produced by grinding the entire kernel into a powder. This cereal product is distinct from rice flour in its notably finer, creamier texture and more processed nature. The ingredient originated in North America as a ready-to-eat breakfast cereal, though milled rice products have been used in various Asian cuisines for centuries. It has a mild, slightly sweet flavor with a smooth mouthfeel when cooked, making it gentle on the digestive system.
Culinary Uses
Cream of rice functions primarily as a hot breakfast cereal, prepared by cooking the powder with water or milk to create a smooth porridge. It is extensively used in baby foods and senior nutrition due to its digestibility and hypoallergenic properties. Beyond breakfast applications, it serves as a thickening agent in soups, sauces, and gravies, and can be incorporated into baked goods for a lighter crumb structure. In Asian cuisines, similar milled rice products are used to make congee, rice puddings, and as a base for various desserts and savory dishes.