Cream of Rice and Eggs

This is one of my favorite morning meals on or off season.  If you’re southern and you like grits…you’ll love cream of rice.


  • 1 large egg, 4 whites (I prefer organic eggs)
  • 1/4 cup Cream of Rice (I buy Red Mill Brown Rice Farina found in the oatmeal section at Walmart, but also found at many other stores.  Cream of Rice is milled whole grain brown rice.  A good carb 🙂 and it’s gluten free.  I actually use just a bit less than 1/4 cup so I only get 25 grams of carbs vs 32 grams from the 1/4 cup…just because it’s easier for me to monitor my carbs when I take in 25g per meal.
  • 1/2 cup water
  • salt, pepper
  • PAM olive oil spray (to add to pan to cook eggs)


Cook your eggs how you like them.  I like mine scrambled…but occasionally will scramble the egg whites and cook the whole egg fried…so the yolk is runny.  If you want to save time or hate to crack eggs, use 1 whole egg and liquid egg whites.  I’ve used liquid egg whites before and they’re just as good.

In a bowl, add 1/2 cup water.  Microwave for 60 seconds.

Add cream of rice and microwave for another 1-2 minutes.  Watch your bowl…you want it to bubble up…but NOT bubble over!  I have done this before and it’s a nightmare to clean up!  Time will vary depending on your microwave!

**I like a thicker cream of rice, so I use less water than instructed.  The instructions actually call for 1 cup of water per 1/4 cup of cream of rice.  Make yours according to your palate!

**If you’re pressed for time…scramble your eggs the night before!  Yup…you guessed it.  This is how I do it since i’m always short on time in the a.m.

Once cream of rice is cooked…you can either eat as a side to your eggs…or make it a 1 bowl wonder and add your eggs to the bowl like I do.  Pepper and lightly salt to taste.  This is a stick to your ribs kind of breakfast! YUM!

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