Farina, or Cream of Wheat is known as 'Harina del negrito' in the DR and it is a very popular breakfast dish with kids and even adults. What makes this farina recipe such a special comforting dish is its combination of spices.
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.
Dominican farina (harina del negrito)
How to make farina
Dominican farina, together with Harina de maíz (cornmeal porridge) and Desayuno de avena (oatmeal porridge) are our favorite porridge-like breakfast dishes, and they are made in a similar fashion: cooked with milk, sugar, and spices.
I think that right after Mangú with Los Tres Golpes, and our hot breakfast drinks, it may well be our favorite breakfast.
About this recipe
I have written this recipe in the same way my mom made farina when I was a child. Generally, this will almost have a pudding-like consistency, which is the result we show here.
You can make a dairy-free version by substituting almond or soy milk for milk in the recipe.
Recipe
[Recipe + Video] Dominican-Style Farina - Cream of Wheat
Ingredients
- 3 cup milk (whole or skim)
- 1½ cup farina, (cream of wheat)
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 3 sticks cinnamon
- ¼ teaspoon clove powder
- ½ cup sugar (white, granulated)
- 2 tablespoon butter (salted)
- ¼ teaspoon nutmeg (freshly-grated)
Instructions
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.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
FAQs
Cream of Wheat™ is a commercial brand of farina.
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.
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.
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.
Published Jun 22, 2013, and last revised
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.
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.
My children LOVE this as do I. Great cool morning breakfast. Thanks for sharing. It's a keeper.
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.
Delicious