Cream of Wheat Whole Grain is a warm, comforting hot cereal made from whole grain wheat farina, cooked with water or milk until thick and creamy. It works because the fine milling of the whole grain allows it to cook quickly while retaining a satisfying, slightly nutty flavor and a smooth, porridge-like texture. This recipe gives you a perfectly smooth, lump-free bowl every time, ready in under 15 minutes.
Ingredients
- 4 cups (960 ml) water or milk (or a mix of both)
- 1 cup (160 g) Cream of Wheat Whole Grain (dry)
- 1/4 teaspoon salt (optional, for water-based cooking)
- Sweetener of choice: 2–4 tablespoons (25–50 g) sugar, honey, or maple syrup, to taste
- Butter, for serving (optional)
Instructions
- In a medium saucepan, bring the water or milk and salt (if using) to a gentle boil over medium-high heat. Stir occasionally to prevent milk from scorching on the bottom.
- Reduce the heat to low so the liquid is at a simmer, not a rolling boil.
- Slowly pour the dry Cream of Wheat into the simmering liquid in a thin, steady stream, whisking constantly with a wire whisk. This prevents lumps from forming.
- Continue whisking for about 30 seconds to ensure no dry pockets remain, then switch to a wooden spoon or silicone spatula.
- Cook over low heat, stirring frequently, for about 2–3 minutes, until the cereal thickens to your desired consistency. For a thinner porridge, cook for 2 minutes; for a thicker bowl, cook for 3–4 minutes. The mixture will thicken further as it cools.
- Remove from heat and stir in your chosen sweetener and a pat of butter, if desired. Serve warm immediately.
Tips
- Lump-free guarantee: Always add the dry cereal to the liquid, not the other way around. Whisk vigorously as you pour, and keep whisking for a few seconds after. If you still get lumps, you can whisk the cooked cereal briefly to break them up.
- Milk vs. water: Using all milk makes a richer, creamier cereal, but it can scorch easily. Use a mix of half water and half milk for a good balance. If using all milk, keep the heat low and stir frequently.
- Adjusting consistency: Cooked Cream of Wheat thickens as it sits. If it becomes too thick, stir in a splash of hot water or milk to loosen it. If it’s too thin, cook for another minute or two, stirring constantly.
- Flavor boost: Toast the dry farina in a dry skillet over medium heat for 2–3 minutes before adding to the liquid. This adds a deeper, nuttier flavor.
Serving Suggestions
Serve hot with a drizzle of maple syrup or honey, a sprinkle of cinnamon, and a handful of fresh berries or sliced banana. For a savory twist, top with a fried egg, a pat of butter, and a crack of black pepper. A dollop of yogurt or a spoonful of nut butter adds protein and richness.
Variations
- Spiced Apple: Cook the cereal with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Stir in 1/2 cup (120 ml) unsweetened applesauce and 1 diced apple during the last minute of cooking.
- Chocolate: Whisk in 2 tablespoons (15 g) unsweetened cocoa powder along with the dry cereal, and sweeten with 2–3 tablespoons (25–40 g) sugar.
- Savory Cheese: Omit the sweetener and salt. After cooking, stir in 1/2 cup (50 g) shredded sharp cheddar and a tablespoon of chopped chives. Season with black pepper.
- Banana Nut: Mash 1 ripe banana and stir it into the cooked cereal along with 2 tablespoons (30 g) chopped walnuts or pecans.
Storage and Reheating
Leftover Cream of Wheat can be stored in an airtight container in the refrigerator for up to 4 days. It will solidify when cold; to reheat, place it in a saucepan with a splash of milk or water over low heat, stirring frequently, until hot and creamy. You can also microwave individual portions in 30-second intervals, stirring between each, until heated through. Reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
What is the difference between Cream of Wheat Whole Grain and regular Cream of Wheat? Regular Cream of Wheat is made from the endosperm of the wheat kernel, while whole grain version includes the bran and germ, providing more fiber and nutrients. The texture is slightly coarser and the flavor more nutty.
Can I make this vegan? Yes, simply use water or a plant-based milk like almond, oat, or soy milk instead of dairy milk. Use maple syrup or agave as a sweetener and skip the butter or use a vegan butter substitute.
Is Cream of Wheat gluten-free? No, Cream of Wheat is made from wheat and contains gluten. For a gluten-free alternative, look for certified gluten-free hot cereals made from corn, rice, or a gluten-free grain blend.
Why is my Cream of Wheat lumpy? Lumps usually form when the dry cereal is added too quickly to the liquid or when the liquid is not hot enough. Ensure the liquid is simmering, add the cereal slowly while whisking constantly, and keep whisking for a few seconds after all the cereal is in.
Can I prepare it in the microwave? Yes, combine 1 cup (240 ml) liquid and 1/4 cup (40 g) dry cereal in a large microwave-safe bowl. Microwave on high for 2–3 minutes, stopping to whisk every 30 seconds, until thickened. Be careful, as it can bubble over easily.
How can I make it creamier without adding more milk? Stir in a tablespoon of butter, a splash of heavy cream, or a spoonful of Greek yogurt after cooking. You can also cook it with a mashed banana or a spoonful of nut butter for extra creaminess and flavor.
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