The best thing about Cream of Wheat Porridge, for me, is the the fruity jam or fruit preserve that accompanies it. It is like the prize sitting right in the center of this white sea of textured cream. Back in the day, Cream of Wheat was more expensive than the other porridge ingredients and so whenever Cream of Wheat was made, it was more like a weekend treat as opposed to the everyday kind of porridge that one would get.
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Yield: 2 1/2 cups
- 2 cups water or whole milk
- 1/3 cup Cream of Wheat
- 1 (3-inch) cinnamon stick
- Sugar and milk to taste
Add water and cinnamon stick to a saucepan, cover and bring to a boil. If using milk, let the milk only come to a simmer.
Add Cream of Wheat and use a whisk to stir as you add the Cream of Wheat. This is to ensure that there are no lumps.
Lower the heat to low or simmer and cook uncovered for 2 - 2 1/2 minutes or until the Cream of Wheat has thickened.
Remove from heat, sweeten with sugar and milk, stirring until fully incorporated.