Dominican-Style Farina – Cream of Wheat

Dominican style-farina - cream of wheat

It’s hard to believe, but this cream of wheat recipe for Dominican-style farina is one of the most searched for in our blog. At least I find it quite surprising, after all it is a very simple dish that I thought most people could cook without a recipe.

In the meantime, let me tell you of my latest adventures. If you have been following me on Instagram you probably noticed that I have been outside the DR for a little while.

Denmark 2013

As we do nearly every summer, we’re spending time with one half of our family in Denmark. It’s not the first time I write about it, and a long time ago Aunt Ilana and I used to write about our trips to the “old continent”.

Dominican-style cream of wheat

While I have no doubt that these trips have done my daughter a world of good, it isn’t until this year that I think she will start remembering them. And boy, is she having a blast!

We’ve been to as many attractions and places as we’ve been able to fit in on our trip, but most importantly, we’ve spent time with family and friends. Unfortunately summer only showed up for the first three days. I try to stay warm and dry while everybody around me pretends it’s summer. Hey, Mother Nature!

Going back home is going to be quite a shock.

Dominican-style cream of wheat

With temperatures topping 16ºC (61ºF), these days we chase the kind of warm dishes that we’d turn down in the DR. This would be a just perfect breakfast, and I’d pay good money to have a nice warm bowl right about now.

Aunt Clara
Cream of Wheat Recipe (Dominican-Style Farina - Harina del Negrito)
Prep time
Cook time
Total time
Known as "harina del negrito" in the Dominican Rep, this Cream of Wheat Recipe (Dominican-Style Farina) is a popular breakfast dish with kids and even adults.
Serves: 6 servings
  • 2 cups of water
  • 3 cups of milk
  • 1½ cup of farina (cream of wheat)
  • ½ teaspoon of salt
  • ½ teaspoon vanilla extract
  • 3 stick of cinnamon
  • A pinch of clove powder
  • ¾ cup of sugar
  • 2 tablespoon butter
  • A pinch of freshly-grated nutmeg
  1. In a medium-sized saucepan mix 2 cups of water, milk, cream of wheat, salt, vanilla, cinnamon, clove powder, and sugar.
  2. Let it rest for 5 minutes.
  3. Heat over medium heat stirring constantly to prevent it from sticking to the pot.
  4. When it breaks the boil, add butter and lower 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.
  5. Serve warm and sprinkle with the nutmeg.
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{ 23 comments… add one }

  • Jason March 26, 2015, 7:35 PM

    I always knew I would love Cream of Wheat once I found the right way of cooking it. This recipe is the BEST! Thank you!

  • Jahaida February 14, 2015, 12:32 PM

    Hi! I love your recipes! They remind me of my childhood and your such a great resource too!! Thanks!!

  • Nando October 30, 2014, 11:03 PM

    Consider me a follower of your blog! I make cinnamon farina all the time for my daughter and now she can make it herself (she’s 12). However, I like the spin on your recipe and will try it myself soon.

  • Angela October 29, 2014, 11:35 PM

    Great recipe. My grandmother would use the same ingrendients. She would add the lemon peel as a few comentators mentioned but would use all spice rather than nutmeg and would add a egg yolk and it was delicious as well. Love this page, it brings back such great memories of home cooked meals at my abuela’s house. ☺️☺️

  • Evette August 18, 2014, 2:38 PM

    Can you post a recipe for oatmeal, or can I follow this recipe but with oats?

  • Janet July 1, 2014, 12:14 PM

    Hello Aunt Clara,

    I wanted to say thank you, I am a first generation half Dominican woman and whenever I need that recipe my abuela, or Ma cooked when I was young I come here. It’s so interesting because I never realized just how much my food upbringing was Dominican, until I went to college and my friends didn’t know what mangu, pollo guisado, or prepared Farina this way. We cook it just like this, but add lime peel, my Ma is from La Romana probably where they do that. Thanks Querida :-)

    • Aunt Clara July 10, 2014, 1:43 AM

      Lime peel sounds like a great addition. I am glad we helped.

  • shar June 24, 2014, 8:49 AM

    I am not dominican but I came across your recipe and tried it. So simple and delicious. Thanks!

  • Gina Marie March 3, 2014, 10:51 AM

    Great, easy recipe. Definitely a keeper. Thanks so much

  • JazzyMami February 5, 2014, 11:19 PM

    Hola! I have been making farina for ages now; I learned from my mom. It is a family favorite- YUMMYYY- one which is requested by my hubby and kids more times than I care to admit. Your recipe and hers are very similar save for the water in the ingredients and allowing for it to sit before cooking. (I add the ingredients to the pot on medium/low heat and stir until cooked so there are no lumps and so it doesn’t stick to the pot) I’m not a chef just a mommy-cook so I have no idea why these particular differences… So, I was wondering, what is the need for these? Will it make my farina creamier?? That would be awesome.

    • Aunt Clara March 1, 2014, 1:11 AM

      My recipes are usually what worked best/easiest for me.

  • Stephanie January 3, 2014, 10:44 PM

    Yum my favorite breakfast! the only thing we do different is adding the zest of one lime(Not the juice!). you should try it out sometime.

  • Charlye October 2, 2013, 9:20 AM

    Hi I was wondering if you can tell me how I can change this recipe so that I can make enough just for me and my son? Your recipe serves 6, if you can help I would greatly appreciate it.

    • Aunt Clara October 2, 2013, 9:47 AM

      Chalye, you can use a third of the ingredients.

  • Cathy September 28, 2013, 8:16 AM

    Thank you for answering me, just learning how to cook maybe 😉

  • Cathy September 27, 2013, 7:40 PM

    In in you recipe of. Farina in the the ingredient you say 3 cups of milk? I don’t see water? But in you instruction you say 2 cups of water ,milk? I don’t understand can you email me and tell new how to do Fatima your style ;). Cathy.

    • Aunt Clara September 27, 2013, 9:21 PM

      Cathy, water is not listed as an ingredients because I assume that everybody has water at home. The water is in addition to the rest of the ingredients listed.:)

      • Anna November 10, 2013, 8:50 AM

        I still think that should me listed in the ingredients list as some people like to prepare all of them before starting to cook:) Plus I was a little confuse when reading the ingredient list and then the instructions, I wasn’t sure if water was a mistake, or should I deduct 2 cups from milk etc.

        • Aunt Clara November 10, 2013, 11:29 AM

          It’s always advised that one reads the entire recipe before starting, not just the list of ingredients. I only list water if it has to be at a certain temperature before starting. I’ll take your suggestion into consideration for future recipes. Thanks for writing. Good luck!

  • Ral July 9, 2013, 5:13 PM

    Beautiful! How niec are those bowls! Where did you purchase them! I want to eat my avena and farina in them!

  • Mijú June 27, 2013, 10:08 AM

    Que buena papilla dulce :)
    Un saludito

  • Francis June 24, 2013, 7:45 PM

    Me encanta esta receta. La sigo al pie de la letra y a mis hijos les fascina.
    Great pictures too.
    Love this website!