Red River Cream of Wheat is a hearty, porridge-like hot cereal made from a blend of wheat, rye, and flax seeds, a staple in Canadian kitchens since the 1920s. It offers a nutty, toasted flavor and a satisfyingly chewy texture that sets it apart from standard farina. This recipe delivers a perfectly creamy, lump-free bowl every time, using a simple stovetop method that lets the cereal’s natural character shine.
Ingredients
- 4 cups (946 ml) water
- 1/2 teaspoon salt
- 1 cup (160 g) Red River Cereal (or similar cracked wheat-rye-flax blend)
- Optional: 1/4 cup (60 ml) milk or cream, for serving
- Sweetener of choice: brown sugar, maple syrup, honey, or fruit
Instructions
- In a medium saucepan, bring the water and salt to a rolling boil over high heat.
- Slowly pour the Red River Cereal into the boiling water while stirring constantly with a whisk. This prevents lumps from forming.
- Reduce the heat to low and simmer, uncovered, for 8–10 minutes, stirring frequently to prevent sticking. The cereal will thicken and the grains will soften but retain a slight chew.
- Remove from heat and let stand for 2 minutes. The cereal will continue to thicken as it rests.
- Serve hot, topped with milk or cream and your choice of sweetener or fruit.
Tips
- Stirring is key: Whisking the cereal into the boiling water ensures a smooth texture. If you prefer a finer porridge, whisk occasionally during cooking; for a chunkier texture, stir less.
- Adjust consistency: For thinner cereal, add an extra 1/4 cup (60 ml) water. For a thicker, creamier bowl, use 3 1/2 cups (828 ml) water instead.
- Substitute grains: If you can’t find Red River Cereal, use a mix of 1/2 cup (80 g) coarse cornmeal, 1/4 cup (40 g) rolled oats, and 1/4 cup (40 g) steel-cut oats. Toast the grains in a dry pan for 2 minutes before boiling to mimic the nutty flavor.
- Don’t skip the salt: Salt enhances the grain’s natural flavor. Reduce it only if you’re on a low-sodium diet.
Serving Suggestions
Serve Red River Cream of Wheat as a warming breakfast with a pat of butter melting into the top, a drizzle of maple syrup, and a splash of cold milk. It also pairs well with fresh berries, sliced bananas, or a spoonful of apple compote. For a savory twist, top with a fried egg, grated cheddar, and a sprinkle of black pepper.
Variations
- Apple-Cinnamon: Add 1 diced apple and 1/2 teaspoon cinnamon to the water before boiling. Cook as directed, then stir in 2 tablespoons (30 g) raisins.
- Banana-Nut: Stir in 1 mashed banana and 1/4 cup (30 g) chopped walnuts after cooking. Sweeten with honey.
- Chocolate: Whisk in 2 tablespoons (10 g) unsweetened cocoa powder and 1 tablespoon (15 ml) maple syrup with the cereal. Top with chocolate shavings.
- Savory: Omit the sweetener and stir in 1/4 cup (25 g) grated Parmesan cheese and a pinch of nutmeg after cooking.
Storage and Reheating
Leftover Red River Cream of Wheat can be refrigerated in an airtight container for up to 4 days. It will solidify when cold; to reheat, place it in a saucepan with a splash of milk or water, and warm over medium-low heat, stirring until creamy. You can also microwave individual portions in 30-second intervals, stirring between each. The texture will be slightly denser than fresh, but still delicious.
Frequently Asked Questions
Can I make this with milk instead of water? Yes, you can replace half or all of the water with milk for a richer, creamier cereal. If using all milk, watch closely to prevent scorching, and reduce the heat to low immediately after boiling.
Is Red River Cereal gluten-free? No, it contains wheat and rye, so it’s not suitable for a gluten-free diet. For a gluten-free alternative, use a certified gluten-free porridge mix or a blend of gluten-free oats and quinoa flakes.
How do I avoid lumps? The most reliable method is to pour the cereal slowly into boiling water while whisking continuously. If you still get lumps, you can whisk vigorously for a minute or two to break them up, or use an immersion blender briefly (though this will change the texture).
Can I cook this in a rice cooker or slow cooker? Yes, for a rice cooker, use the same water-to-cereal ratio and cook on the regular cycle. For a slow cooker, combine 1 cup cereal with 4 cups water and cook on low for 2–3 hours, stirring occasionally. The texture will be softer.
How much cereal should I use per serving? A standard serving is 1/4 cup (40 g) dry cereal, which yields about 1 cup (240 ml) cooked. Adjust the amount to your appetite.
Can I soak the cereal overnight to speed up cooking? Yes, soaking overnight in the water (in the refrigerator) will soften the grains and reduce cooking time to about 5 minutes. Just bring the soaked mixture to a boil, then simmer until thickened.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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