Dominican-Style Farina: Spiced Cream of Wheat Porridge

En Español Recipe ↆ

Dominican-style farina, or Cream of Wheat is known as 'Harina del Negrito' in the DR, this is a popular breakfast dish with kids and even adults.

Why we ❤️ it

This Cream of Wheat® recipe for Dominican-style farina is one of the most searched for in our blog and very popular breakfast food. It was one of our Saturday morning staples growing up.

This hot breakfast cereal, though very warm, creamy, comforting, and popular, is actually a very simple dish that I thought most people could cook without a recipe.

Let's answer some questions you've asked me about this farina recipe.

What's Farina?

Farina is the generic name for a type of wheat flour used to make porridge. In the Dominican Republic, farina is best known as Harina del Negrito® after the most popular brand of farina sold here.

What is "cream of wheat"?

Cream of Wheat™ is a commercial brand of farina.

Are grits and farina the same thing?

Farina is a coarse flour made from wheat, while grits is a coarse flour made from corn. They have a similar texture, and can be used similarly but are not the same.

Is it gluten-free?

It's a wheat product, so it's definitely not gluten-free. I also can't think of a suitable GF substitute at this time.

Buen provecho!

Recipe

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[Recipe + Video] Dominican-Style Farina - Cream of Wheat

By: Clara Gonzalez

Learn how to make "harina del negrito" the ever popular Dominican farina breakfast dish, creamy, flavorful, and smooth.

4.88 from 33 votes

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Prep Time 5 mins

Cook Time 7 mins

Total Time 12 mins

Course Breakfast, Dinner

Cuisine American, Dominican

Servings 6 servings

Calories 361 kcal

Ingredients

• 3 cup milk (whole or skim)
• 1½ cup farina, (cream of wheat)
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 3 stick of cinnamon
• ¼ teaspoon clove powder
• ½ cup sugar (white, granulated)
• 2 tablespoon butter (salted)
• ¼ teaspoon nutmeg (freshly-grated)

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Instructions

 

• 
  Combine: Combine: In a medium-sized saucepan mix 2 cups of water, milk, cream of wheat, salt, vanilla, cinnamon sticks, clove powder, and sugar to taste (I found ½ cup too sweet, but too sweet is the preferred sweetness for some people, so do it to your taste). Stir.

  Let it rest for 5 minutes.
• 
  Cook: 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: Remove from the heat and pour into individual servings, and sprinkle with the nutmeg. Serve warm.

Tips and Notes

Why is my farina too thick / thin?

As consistency is a matter of taste, I suggest you do not let get as thick as you want it to be in the end, take into consideration that it always gets thicker as it cools down. You can also mix in a bit of extra milk at the end if it did get too thick.

Generally, this will almost have a pudding-like consistency, which is the result we show here.

Nutrition

Calories: 361kcalCarbohydrates: 63gProtein: 9gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 333mgPotassium: 227mgFiber: 2gSugar: 31gVitamin A: 314IUCalcium: 445mgIron: 14mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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