Cream of Rice cereal is simply rice ground into granules, but it can be a lot more if you know how to work with it. Cream of Rice cooks in fewer than five minutes if you're serving it as a stand-alone dish. But you can take it a step further and use it as the base for rice pudding, a thickener for soups or as a flour substitute. When making the cereal on its own, make as many portions as you need using the same ingredient ratio, 1/4 cup of cereal per cup of liquid for each serving. Try a recipe adapted from the Cream of Wheat website.
Add the milk or water and salt to a saucepan. Bring the liquid to a boil.
Add the Cream of Rice gradually, stirring constantly until incorporated. Let the liquid return to a simmer and set the heat on the stove to medium.
Cook the rice for 30 seconds and take it off the stove. Cover the saucepan and let the Cream of Rice stand for 1 minute. Serve steaming hot.
Heat the oven to 325 degrees Fahrenheit. Bring the milk to a simmer in a heavy-bottomed saucepan.
Add the Cream of Rice gradually, stirring constantly as you do. Lower the heat to medium and cook the rice for 30 seconds.
Take the saucepan off the stove and cover it. Let the Cream of Rice stand for 4 minutes. Stir in the raisins, vanilla and spice and let the cereal cool to room temperature.
Beat the egg whites until foamy. Add the sugar to the egg whites and beat them until stiff peaks form. Fold in the cooled Cream of Rice.
Spoon the mixture into 6-ounce custard cups. Place the cups in a deep baking dish and add 2 inches of hot water to it.
Bake the rice pudding until a knife inserted in the center comes out clean, or for about 30 to 35 minutes. Take the baking dish from the oven and place it on a wire rack. Let the pudding cool for a few minutes, or until the cups are cool enough to handle, and serve.