Farina [Video+Recipe] Cream of Wheat Breakfast Porridge

Ingredients

• 710 mlmilk, whole or skimmed
• 275 gfarina (Cream of Wheat)
• ½ teaspoonsalt
• ½ teaspoonvanilla extract
• 3cinnamon sticks
• ¼ teaspoonground cloves
• ½ cup (about 100 g)brown sugar
• 2 tablespoonssalted butter
• ¼ teaspoonfreshly grated nutmeg
• 473 ml (2 cups)water

Instructions

1. 1

   Combine ingredients

   In a medium saucepan, combine the milk, farina, salt, vanilla, cinnamon sticks, ground cloves, 473 ml (2 cups) water and half the brown sugar. Stir until the sugar dissolves, then taste and add more sugar if you prefer. Leave the mixture to rest for 5 minutes.

2. 2

   Cook the porridge

   Set the pan over medium heat and stir constantly to stop the mixture sticking. Once it reaches a boil, add the butter and reduce the heat to very low. Simmer, stirring, until it reaches your preferred consistency; it will thicken considerably as it cools, so aim for a thick but still pourable porridge.

3. 3

   Serve warm

   Take the pan off the heat and pour the porridge into individual servings. Sprinkle with the nutmeg and serve warm.

What is farina?

Farina is a hot cereal made from wheat, also commonly sold as Cream of Wheat. It is cooked into a soft porridge and is enjoyed as breakfast in many places, including the Dominican Republic.

This version combines milk and water with cinnamon, cloves and vanilla for a warmly spiced bowl. Butter adds richness, while the sugar is adjustable for anyone who prefers a less sweet breakfast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 9g protein, 63g carbs, 8g fat.

The farina and brown sugar provide most of the carbohydrates, while milk contributes protein and some of the fat. Butter and whole milk add further fat; for a more balanced breakfast, serve a bowl with fruit or a protein-rich side.

Choosing the ingredients

Farina: Use the farina or Cream of Wheat specified in the recipe; it is the ingredient that gives the porridge its smooth, thick body.

Milk: Whole milk makes a richer result, while skimmed milk keeps it lighter. The recipe also includes water, which loosens the mixture as it cooks.

Spices: Cinnamon sticks infuse the porridge as it simmers, while ground cloves, vanilla and freshly grated nutmeg build its fragrant flavour.

Stir as it cooks

Constant stirring over medium heat helps keep the farina from settling and sticking to the bottom of the saucepan. Once the mixture boils, lower the heat before simmering.

Add the butter after the boil, as directed, then keep stirring over very low heat until the porridge is thick but still pourable.

Getting the texture right

The porridge continues to thicken as it cools, so take it off the heat while it still looks a little looser than you want to serve it. A thick but liquid consistency is the guide in the method.

If you cook it until it is very stiff in the pan, it may be too dense once it reaches the bowl. Stirring regularly also helps the texture stay even.

Adjusting the sweetness

The method starts with half of the listed sugar, then suggests tasting and adding more as needed. That gives you a chance to stop at a milder sweetness or use the full amount.

Taste carefully before serving, and remember that the cinnamon, cloves and vanilla contribute plenty of flavour even if you use less sugar.

Serving ideas

Serve the porridge warm in individual bowls, finished with a little freshly grated nutmeg. It makes a filling breakfast on its own.

For a more balanced plate, pair a serving with fruit or another source of protein, such as eggs, if that suits your meal.

Recipe notes & tips

• Stir continuously over medium heat to keep the farina from sticking.
• Let the mixture rest for 5 minutes before cooking, as directed.
• Start with half the sugar and add more only after tasting.
• Lower the heat to very low as soon as the mixture boils.
• Stop cooking while the porridge is still pourable, since it thickens as it cools.

Variations

• Milder sweetness: Use less than the listed sugar, tasting as you go.
• Skimmed milk: Choose skimmed milk for a less rich porridge.
• Richer bowl: Use whole milk for a creamier result.
• Extra cinnamon: Add a little more cinnamon flavour to suit your taste.
• Fruit topping: Serve with sliced fruit for a fresh contrast.

Common mistakes to avoid

• Leaving it unstirred: Farina can settle and stick; stir constantly while it heats.
• Keeping the heat high: The mixture may catch on the pan; reduce it to very low after boiling.
• Adding all the sugar at once: Start with half and taste before adding the rest.
• Cooking until very thick: It thickens as it cools; take it off the heat while still pourable.
• Skipping the rest: Leave the combined mixture for 5 minutes before cooking.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3 days. Reheat gently in a saucepan, stirring and adding a splash of milk or water to loosen the thickened porridge.

Frequently asked questions