Cream of rice
Common food
Cream of rice is a smooth, starchy porridge made from finely ground white rice, offering a neutral, mild flavor and a silky, comforting texture. Nutritionally, it's a very low-fat, low-protein carbohydrate source, providing quick energy with minimal fiber.
Calorie split: 7% protein · 92% carbs · 1% fat
↓ Full nutrition💚 Why it's loved
People love it for its gentle, comforting texture and mild flavor that acts as a blank canvas for toppings like honey, fruit, or spices. It's also cherished as a classic, soothing comfort food, especially for those recovering from illness.
⚠️ Watch-outs & how to enjoy it better
Its high glycemic index can cause rapid blood-sugar spikes, making it less ideal for diabetics without careful pairing. To counteract this, always combine it with a source of protein (like nuts, seeds, or a scoop of protein powder) or healthy fat (like a pat of butter or a drizzle of nut butter) to slow digestion and stabilize energy release.
Key benefits
- Excellent source of quick-digesting carbohydrates
- Very low in fat (0.09g per 100g)
- Gluten-free and easily digestible
- Low in sodium and sugar
- Versatile base for both sweet and savory dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'Cream of Rice' is a bit of a misnomer—it contains no dairy. The 'cream' refers to the smooth, creamy texture achieved by cooking the finely ground rice grains.
Full nutrition (USDA data · scales with serving)
| Water | 83.1 g |
| Energy | 69.0 kcal |
| Protein | 1.2 g |
| Total lipid (fat) | 0.09 g |
| Carbohydrate, by difference | 15.3 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 0.06 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 5.0 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 22.0 mg |
| Potassium, K | 25.0 mg |
| Sodium, Na | 69.0 mg |
| Zinc, Zn | 0.22 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 3.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.02 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 1.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.02 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.03 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.03 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.03 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.03 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Cereals, CREAM OF RICE, cooked with water, with salt — USDA does not publish this profile for Cream of rice.
| Tryptophan | 0.01 g |
| Threonine | 0.04 g |
| Isoleucine | 0.01 g |
| Leucine | 0.07 g |
| Lysine | 0.04 g |
| Methionine | 0.03 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.04 g |
| Tyrosine | 0.05 g |
| Valine | 0.06 g |
| Arginine | 0.07 g |
| Histidine | 0.03 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.08 g |
| Glutamic acid | 0.14 g |
| Glycine | 0.05 g |
| Proline | 0.04 g |
| Serine | 0.04 g |
FAQ
What is the difference between Cream of Rice and regular rice?
Cream of Rice is made from white rice that has been parboiled, dried, and then ground into a fine powder. This process allows it to cook into a smooth, porridge-like consistency much faster than whole grains.
Is Cream of Rice gluten-free?
Yes, pure Cream of Rice made solely from rice is naturally gluten-free. However, always check the label for potential cross-contamination if you have celiac disease or severe gluten sensitivity.
How can I make Cream of Rice less bland?
Stir in flavor boosters like a pinch of salt, cinnamon, vanilla extract, or maple syrup while cooking. After cooking, top with fresh fruit, nuts, seeds, or a swirl of nut butter for added taste and nutrition.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.69 kcal/g · 7% calories from protein · 0.1 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.76 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.