Cream of Rice Meal Prep: A Week of Bowls in 20 Minutes

Cream of rice sets like polenta in the fridge, which most people treat as a flaw — meal preppers know it’s the feature. Cook one big pot, portion it into containers, and every morning you’re ninety seconds from a hot breakfast that reheats back to silky.

Yield: 5 portions · Time: 20 min

Ingredients

• 2 1/2 cups (225 g) cream of rice (labeled gluten-free)
• 9 cups (2.1 L) water or half milk
• 3/4 tsp salt
• 2 tsp cinnamon
• Per-day toppings kept separate: berries, banana, nut butter, honey, protein powder

Directions

1. Whisk the cereal into the cold liquid with salt, then bring to a simmer, whisking, for 4–5 minutes until thick.
2. Stir in the cinnamon and divide among five containers; cool uncovered 20 minutes, then lid and refrigerate up to 5 days.
3. To serve: add a splash of water or milk and microwave 90 seconds, then whisk hard — it returns to creamy.
4. Add protein (whey drip or egg-white stir-in) after reheating, never before storing.
5. Top fresh each day so fruit stays bright and nut butter stays swirly.

Pro tip: Whisking after reheating is non-negotiable — thirty seconds of wrist work is the difference between a brick and a bowl.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.