In my family this breakfast reigns king of comfort food! It is perfection if prepared correctly. Creamy, custardy,sweet, buttery and rich delicious goodness! I have such fond memories of enjoying this sweet porridge as a child! My mother & grandmother used to make it perfectly sweet and buttery and I used to be obsessed with the layers of creamy texture and would love to savor spoonfuls at a time and lick every morsel clean from the bowl…it was just so dreamy!
We eat this like every other day in this cold weather but there is definitely a technique to making the perfect bowl of porridge and it requires lots of tender loving care during the cooking process but will be well worth the five minutes of constant stirring. Lol! We love ours simply with butter & sugar but to take it over the top I also enjoy making it Puerto Rican style with the addition of fragrant warm spices and cream! This bowl of yum is very filling and taste great all by itself but on weekends we like to serve it with scrambled eggs and bacon or corned beef hash! Dont forget to make a nice cup of hot coffee or tea to soothe your soul along with this breakfast. This recipe serves 2 big bowls but feel free to double the recipe if needed! Um um good!
- It is very important to watch your milk closely so that it doesn’t scald and develop a burnt skin on the bottom from the milk solids scorching.
- It is very important that you constantly stir your porridge so that it doesn’t develop lumps as it simmers. Do not leave it’s side and constantly stir to develop the perfect texture.
- The Spoon Test-to determine if your porridge has reached the right consistancy, take a spoon and scoop it through the porridge. If it is thin and soup like in texture, it is too loose and may need additional cream of wheat added. If it is like a clump attached to the spoon it is to thick & needs to be thinned out with milk but if it coats the spoon and drizzles slowly off the spoon it is perfect! Remember as it sits it thickens slightly and develops a skin on the top layer which is just right & delicious. If you use my exact measurements & technique it will turn out perfect every single time!
- Measure 3/4 cups by using a 1/4 cup measure three times or use a 1 cup measure and fill slightly less than one cup.
Maple & Brown Sugar
- Swap your 1/2 cup of white sugar for brown sugar, add your 4 tablespoons of cold butter & finish with 1 tablespoon of pure vanilla extract & a drizzle of pure maple syrup.Do not add more than the suggested measurements or it will be overpowering!
Crema Dulce Version (Fragrant & filled with warm spices)
- Add your 1/2 cup white sugar & 1/2 stick of cold butter
- Add in just a tiny drizzle of your favorite flavored coffee creamer
- Add in 1 tablespoon of pure vanilla extract
- Add in 1/2 tablespoon ground cinnamon & 1 teaspoon ground cloves or nutmeg. Do not add more than the suggested measurements or it will be overpowering!
*Serves 2 large bowls perfect for a couple
- 4 cups whole milk
- 3/4 cups or just under 1 cup cream of wheat or farina
- 1/2 cup white sugar
- 4 tablespoons or 1/2 stick of cold butter
- In a medium saucepan or cast iron dutch oven placed on medium-high heat add your milk and bring to a boil ensuring the milk doesn’t burn.
- Once milk starts boiling add your cream of wheat and stir constantly without stopping until mixture thickens to a medium consistency not too thick or too loose, it should take about four to five minutes. (See cooks notes on consistency tip)
- Remove from heat and stir in your cold butter and sugar add allow it to melt into the hot porridge. If you desire the crema dulce version at this point add your cinnamon, cloves or nutmeg, vanilla extract and creamer & mix well. Serve hot. Enjoy!