Following a gluten free diet, whenever im preparing for a bodybuilding show, I’ve recently noticed cream of rice appearing in many bodybuilding diets. Unlike porridge, (which I love) which contains gluten, cream of rice is a hot gluten free cereal. This makes it a perfect substitute for oats. Unfortunately, living in the UK mean’s to buy cream of rice would breakfast a very expensive meal. For the sake of a gluten free cereal, would it be worth buying cream of rice? Im not sure, as im bringing your my very
own, home made cream of rice recipe. I’ll tell you how to make cream of rice from home, which is a perfect gluten free cereal, and a perfect bodybuilding meal which can be sweetened with protein powder or a sweetener.
Let’s take a look at how I make this gluten free cereal.
The Cream Of Rice Recipe
All you’re going to need to make home made cream of rice is:
Brown or White Basmati Rice
To sweeten your cream of rice, and to make it fit into your bodybuilding meal plan, you can add:
These are all optional, although I would highly recommend adding something in. In this particular cream of rice recipe I use a flavouring system from MyProtein. I have however used protein powder in the past. Both taste great. The great thing about this cream of rice recipe is the flexibility involved with it. There may be times when using a protein powder in the recipe benefits me, as i may need extra protein to hit my macros. However when im not struggling to hit my protein intake, the use of a my protein flavouring system makes this home made cream of rice taste great, and it stills fits into my macros. If you’re using either a flavouring or a protein powder, make sure to use a myprotein discount code over on our discounts page.
How To Make Cream Of Rice From Home
Making home made cream of rice is easy, and more importantly, cheap!
Step 1: Blend your rice until it becomes a powder
Step 2: Poor boiling water into a pan and place on the hob.
Step 2: Poor the blended rice & a flavouring or protein powder of your choice into the pan.
Step 3: Bring to the boil.
Step 4: When boiling, turn heat down to simmer and continually stir your cream of rice.
Step 5: Keep mixing until you have the consistency you desire
I’m not sure why one would need to substitute anything for oats, as oats are unrelated to gluten-containing grains. If there is a tiny amount of wheat, barley or rye contamination of the oats, sure, it might have the teensiest amount of gluten, but there are certified gluten-free oats (free of any gluten-grain contamination), if you want to look for that.
I think you might want to point out that one needs a blender, liquidiser, or dedicated coffee or food grinder to pulverize the rice to the proper consistency. ‘Blend’ means ‘to mix’ – not necessarily to pulverize in some sort of grinder.
By ‘poor’ I gather you meant ‘pour’ – but some editing might make it clearer to all, and might improve others’ opinions of your language use. Just trying to help.