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.
Aunt Clara
- 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
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In a medium-sized saucepan mix 2 cups of water, milk, cream of wheat, salt, vanilla, cinnamon, clove powder, and sugar.
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Let it rest for 5 minutes.
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Heat over medium heat stirring constantly to prevent it from sticking to the pot.
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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.
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Serve warm and sprinkle with the nutmeg.
Love this. It is going to be a go to for my workday breakfast that I can put in a container the night before and take it to work the next day.
Hi Clara, my grandmother used to make it with carnation milk. Do you recommend to replace regular milk with carnation milk? or use have carnations and half regular milk?
It’s just a matter of taste. If you are familiar, and prefer evaporated milk, go ahead and use it. The recipe will be the same. I, for one, don’t think I need evaporated milk for this. 🙂
Delicious
My children LOVE this as do I. Great cool morning breakfast. Thanks for sharing. It’s a keeper.
I made it and it taste great but how do I get it to not be so thick? I want it it more on a thinner consistency.
As consistency is a matter of taste, I suggest you do not let get so thick next time, take into consideration that it always gets harder as it cools down. You can also mix in a bit of extra milk at the end if it did get too thick.
Just add more milk
hello Miss Clara, I just made your farina and it was so good. Mine turn out much thicker than yours, yet the grains seemed like they needed to cook it as long as I did. If I cook it for a shorter time do you think the grains will have a ‘bite’ to them? ALSO, i notice that the box of farina only calls for 2tblsp for every cup. I like the way yours turned out better. Should I cook it for a shorter time or should I use less grain?
Different brands may account for the difference. You can increase the amount of liquid to get the desired consistency.