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Per4m Cream of Rice 2kg - Variety of Flavours - New Formula

Brand: Per4m

£16.99
£19.99

Per4m Cream of Rice 2kg | Clean Carbohydrate Powder | 66 Servings | UK

Per4m Cream of Rice is a finely milled, easy-to-digest carbohydrate powder made from rice flour — gluten free, plant based, and available in a range of delicious flavours. With 23g of carbohydrates, just 104 kcal, and under 0.1g of sugar per 30g serving, it's a clean, versatile carbohydrate source that mixes smoothly with hot or cold water in seconds. Each 2kg tub provides 66 servings. Available at Evolution Supplements UK.

Key Features

  • 23g carbohydrates per 30g serving — from finely milled rice flour
  • Just 104 kcal per serving
  • Under 0.1g sugar per serving
  • 2g protein per serving
  • 0g fat per serving
  • 66 servings per 2kg tub
  • Gluten free
  • Suitable for vegans — 100% plant based
  • Easy to digest — smooth, fine texture with no lumps
  • No artificial colours or preservatives
  • Available in a range of flavours

Nutritional Information

Serving Size: 1 Scoop (30g)  |  Servings Per Container: 66

Typical Values Per 100g Per 30g Serving % RI*
Energy 1445kJ / 345kcal 433kJ / 104kcal 5%
Fat 1.0g 0.3g 0%
  — of which Saturates 0.4g 0.1g 1%
Carbohydrates 77g 23g 9%
  — of which Sugars 0.2g 0.1g 0%
Fibre 1.6g 0.5g
Protein 6.6g 2.0g 4%
Salt 0.0g 0.0g 0%

*RI = Reference intake of an average adult (8400kJ / 2000kcal).

Ingredients

Rice Flour, Flavouring, Sweetener (Sucralose).

Allergy Advice: No allergens in the ingredients. This product is manufactured in a facility that also handles Milk, Gluten (Oats, Wheat), Soya, Egg, Celery, Mustard, Sulphites, Fish, Crustaceans, Peanuts, and Nuts. This product may contain traces of these allergens. Always refer to the product label before use.

How to Use Per4m Cream of Rice

Add 30g (1 scoop) to 150–200ml of hot or cold water and stir until you achieve your desired consistency. Adjust water quantity to make it thicker or thinner to your preference. Can also be mixed with a milk alternative, topped with fruit, or blended with protein powder for a more complete meal or snack.

Who Is Per4m Cream of Rice For?

  • Athletes and gym-goers looking for a convenient, easy-to-digest carbohydrate source
  • Vegans wanting a 100% plant-based carbohydrate powder
  • Gluten-free dieters — made from pure rice flour with no gluten-containing ingredients
  • Anyone looking for a clean, low-sugar, low-calorie carbohydrate powder

Frequently Asked Questions

Is Per4m Cream of Rice suitable for vegans?

Yes. Per4m Cream of Rice is 100% plant based and suitable for vegans and vegetarians.

Is it gluten free?

The ingredients are gluten free. However, the product is manufactured in a facility that also handles gluten-containing ingredients including oats and wheat. If you have coeliac disease or severe gluten sensitivity, always check the product label before use.

How many servings are in a 2kg tub?

Each 2kg tub provides 66 servings at the recommended 30g serving size.

Can I mix Per4m Cream of Rice with protein powder?

Yes — Per4m Cream of Rice mixes well with protein powders including Per4m Advanced Whey Protein for a more complete, higher-protein meal or snack.

Can I use it with hot or cold water?

Yes. Per4m Cream of Rice can be prepared with both hot and cold water depending on your preference. Hot water creates a smooth porridge-style consistency; cold water creates a thinner, drink-style texture.

Why Buy from Evolution Supplements?

At Evolution Supplements, we stock only genuine products from trusted UK supplement brands. Order Per4m Cream of Rice from us for authentic products, fast UK dispatch, competitive pricing, and dedicated customer support.

Food supplement. Always read the label before use. This product is manufactured in a facility that handles milk, gluten, soya, egg, celery, mustard, sulphites, fish, crustaceans, peanuts, and nuts — may contain traces of these allergens. Not to be used as a substitute for a varied diet and healthy lifestyle. Keep out of reach of children. Store in a cool, dry place.

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