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.
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”.
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.
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.
- 2 cups of water
- 3 cups of milk
- 1 1/2 cup of farina (cream of wheat)
- 1/2 teaspoon of salt
- 1/2 teaspoon vanilla extract
- 3 stick of cinnamon
- A pinch of clove powder
- 3/4 cup of sugar
- 2 tablespoon butter
- A pinch of freshly-grated nutmeg
In a medium-sized saucepan mix 2 cups of water, milk, cream of wheat, salt, vanilla, cinnamon, clove powder, and sugar.
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 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.
Serve warm and sprinkle with the nutmeg.