Farina Porridge Recipes
PUERTO RICAN STYLE FARINA
I grew up eating this version of farina. I have fond childhood memories of my Mom placing a hot bowl in front of me, topped with sugar crystals and cinnamon, floating in swirls of melted butter and milk. As the farina sets, it forms a soft shell, kind of like a pudding shell, that was my favorite part. This is true comfort food,...
Provided by Jacinda Santiago
Categories Other Breakfast
Time 20m
Number Of Ingredients 15
Steps:
- 1. In a saucepan over medium heat, combine milk, water, salt, vanilla, fresh nutmeg and a cinnamon stick. Bring to a low simmer, stirring constantly to prevent the milk from scorching or forming a skin.
- 2. Add sugar and stir until completely dissolved.
- 3. Remove the cinnamon stick & discard.
- 4. Add the butter and stir until completely melted.
- 5. Add farina slowly to prevent lumps and stir constantly for about 1 minute.
- 6. Remove the pan from heat and continue stirring until the farina has thickened to a wet porridge-like consistency. DO NOT OVERCOOK! The farina will continue to thicken a bit after serving.
- 7. Serve in a shallow bowl. Sprinkle ground cinnamon and a bit of sugar on top, add a small pat of butter and "float" in milk by pouring a bit of milk down the side of the bowl so it makes a farina island.
FARINA PORRIDGE
Farina is better known as Cream of Wheat. It makes a creamy porridge when cooked overnight in a slow cooker
Provided by ratherbeswimmin
Categories Breakfast
Time 9h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a slow cooker.
- Cover and cook on LOW for 7-9 hours, or overnight, until creamy.
- Stir a few times with a whisk during cooking.
- Scoop into bowls and serve with milk and brown sugar.
Nutrition Facts : Calories 116, Fat 1.3, SaturatedFat 0.2, Sodium 46, Carbohydrate 21.2, Fiber 2.2, Sugar 0.8, Protein 5
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