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Simple Cream of Rice Breakfast Bowl

The perfect pre-workout bowl. So cozy and delicious!
Cook Time5 minutes
Course: Breakfast
Cuisine: breakfast, comfort food
Keyword: breakfast bowl, dairy-free, gluten free
Servings: 1
Calories: 259kcal


  • 1 1/4 cup Water
  • 1/8 tsp Kosher alt
  • 1/4 cup Cream of rice (45 g)
  • 1 tsp Cinnamon (or to taste)
  • Stevia to taste (I use about 3 droppers full of liquid vanilla stevia)
  • 1/2 cup Berries of choice (75 g)
  • 1/2 cup Plant milk* (120 g)
  • 2 tsp Almond or peanut butter drizzle (10 g)
  • Flake salt for finishing


Stove Top Cooking

  • Add water and salt to a small pot and bring to a boil.
  • Gradually pour in rice cereal, whisking continuously. Bring the water back to a boil as you whisk, then turn the heat to low. Continue stirring for another minute or so, until it’s nice and thick.
  • Remove from heat, stir in stevia, and cinnamon. You can eat it warm, or pop in the fridge to eat later, chilled! (My favorite.)
  • Add your cream of rice to a bowl and top with fresh chopped berries, a drizzle of cashew milk and nut butter. Add additional stevia or cinnamon to taste, and finish with flake salt!

Microwave Cooking

  • Add water, salt, and rice cereal to a microwave-safe bowl and cook on high for 2 minutes.
  • Give it a good whisk, then cook for about 2 more minutes, being sure to whisk half-way thru. It varies depending on your bowl and your microwave so watch to make sure it doesn’t overflow!
  • Stir in stevia and cinnamon and let it sit for a few minutes to cool. (Or of course, pop it in the fridge to eat later!)


My favorite milk to pour over the top is the toasted coconut flavor of Califia almond milk. It’s amazing! But use whatever you love.
MFP: Lillie Eats and Tells Cream of Rice Breakfast Bowl


Serving: 1g | Calories: 259kcal | Carbohydrates: 43.5g | Protein: 5.5g | Fat: 7g | Fiber: 3.1g