Farina Porridge Recipes

[RECIPE + VIDEO] DOMINICAN-STYLE FARINA - CREAM OF WHEAT

Steps:

• In a medium-sized saucepan combine milk, cream of wheat, salt, vanilla, cinnamon sticks, clove powder, 2 cups of water, and half the sugar. Stir until the sugar has dissolved and taste (it's safe to do so), add more sugar if you find it necessary (I found ½ cup too sweet, but too sweet is the preferred sweetness for some people, so do it to your taste).Let it rest for 5 minutes.
• Heat over medium heat stirring constantly to prevent it from sticking to the pot.When it breaks the boil, add butter and lower the heat to very low. Simmer stirring until it reaches the desired consistency, taking into consideration it will get much thicker when it cools down. I suggest a thick but still liquid consistency.
• Remove from the heat and pour into individual servings, and sprinkle with the nutmeg. Serve warm.

FARINA PORRIDGE

Steps:

• Combine all the ingredients in a slow cooker.
• Cover and cook on LOW for 7-9 hours, or overnight, until creamy.
• Stir a few times with a whisk during cooking.
• Scoop into bowls and serve with milk and brown sugar.

WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
• Serve the warm porridge with nuts, syrup and/or milk, if desired.

CREAM OF WHEAT (SEMOLINA) PORRIDGE

Steps:

• Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
• Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
• Let porridge stand for 3 to 5 minutes before serving.

OMA'S CREAM OF WHEAT PUDDING (GERMAN GRIESBREI)

Steps:

• Using a heavy saucepan so as not to scorch the milk, bring the milk & salt just to a boil.
• Gradually stir in the cream of wheat, whisking (Mom used a wooden spoon) until well blended.
• Return to a boil. Reduce heat to low; simmer uncovered, 2 1/2 minutes or until thickened, stirring frequently.
• Meanwhile, beat eggs well with a fork in a glass measuring cup.
• Add about one tablespoon of thickened hot porridge to the beaten eggs and stir well to combine. Add one more tablespoon of the hot porridge to the egg mixture; stir well.
• Gradually add the egg mixture into the pot of hot porridge, stirring well to combine.
• Remove from heat and stir in the lemon juice.
• Let cool slightly before serving.
• Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice.

PORRIDGE

Steps:

• In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.