Cream of Wheat Recipe - The Six Figure Dish (2024)

This easy and delicious cream of wheat recipe is the ultimate breakfast. Eating cream of wheat always reminds me of my childhood so it made absolute sense to make it for my own kids to enjoy. And let me tell you, they love it! This cream of wheat recipe consists of evaporated milk and is boiled with cinnamon and some vanilla extract for flavor. If you want to feed your kids a breakfast that’s rich in iron, then this cream of wheat recipe is for you. If you enjoyed this easy breakfast recipe, you’ll definitely love this Tres Leches Pancakes and Bailey’s French Toast Bake!

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What Is Cream of Wheat?

If you’re latino, then you’ll know cream of wheat as farina. Cream of wheat is simply the American version of farina cereal. My husband is from the Dominican Republic and Dominican farina was a staple breakfast food during his childhood. I would describe the texture as being similar to grits but much smoother because it’s made from finely ground wheat kernels and not corn. I love cooking farina on the stove top but if you have the instant cream of wheat, you can also make it in the microwave.

If you’ve never tried making a homemade cream of wheat recipe before, don’t worry. I’m going to give you detailed instructions so you can make the best hot cereal using cream of wheat.

• Evaporated Milk – I love using evaporated milk for my hot cereal recipe because it’s a little bit thicker than regular milk. I prefer my cream of wheat on the thicker and creamier side.
• Cinnamon Stick – The cinnamon stick used in this recipe gives the hot cereal a ton of flavor.
• Vanilla Extract – I enjoy the light vanilla flavor in my porridge.
• Salt – To balance out the sugar in the porridge recipe.
• Butter – Gives the farina a rich and smooth texture.
• Cream of Wheat – You’ll want to use the stove top version of this ingredient for this recipe.

How To Make Cream of Wheat (Farina)

1. First, start by adding the cream of wheat, evaporated milk, water, vanilla extract, sugar, salt and cinnamon stick to a sauce pan. Give everything a quick stir to combine before turning the heat on to medium high.
2. Stir the entire time to prevent the farina from sticking to the bottom of the pan.
3. Once the hot cereal begins to boil, add in the butter and lower the heat to low. Continue stirring to melt the butter into the cream of wheat.
4. Turn off the heat once you have reached your desired consistency. This will only take about 3-4 minutes. The longer you cook the cream of wheat, the thicker it will be.
5. Finally, top with fruits, ground cinnamon or whatever you’d like and enjoy!

Optional Toppings For Hot Cereal

• Fruits
• Nuts
• Chocolate Chips
• Ground Cinnamon
• Nutmeg
• Honey
• Maple Syrup

Storing Suggestions

If you have leftovers, store them in the refrigerator in an air tight container for up to 5 days. Reheat leftover porridge on the stove top or in the microwave. Make sure to add a little bit of milk to your hot cereal as it will thicken up quite a bit in the refrigerator.

Tips & Variations

• If the cream of wheat is too thick for your liking, add 1/4 cup of whole milk and stir for a thinner consistency. Keep adding milk 1/4 cup at a time as needed if you want it even thinner. The thickness of your hot cereal will be based on personal preference. I like mine on the thicker side so I don’t add any milk.
• It’s very important to stir constantly. This will avoid the bottom from burning or sticking to the pan.
• Substitute the evaporated milk for whole milk if you don’t have any. The measurements will be the same, but the cream of wheat will be a little less creamy.

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