Posts Tagged ‘difference between farina and cream of wheat’

Lumpless Farina (Cream of Wheat)

Wednesday, February 27, 2013 posted by Joan
Inspirational Stone

Inspirational Greeting Stones

Do you love to eat farina on a cold, snowy day but tired of eating the lumps?  I have carefully followed the directions on Farina and Cream of Wheat cereal boxes, but always end up with lumps in the pot.  Farina and cream of wheat are almost the same.  Both are made from the same wheat germ, but cream of wheat is more finely ground making it smoother in texture and lighter in color.  One day my husband shared his secret of how to cook farina (or cream of wheat) without lumps with me.  For all you hot cereal lovers out there, I am now sharing it with you.  Here goes:

1.  Heat the water until warm, about 100 degrees, on a medium heat. It cannot be boiling. 

2.  Slowly add the farina or cream of wheat, a little at a time, while constantly stirring.

3.  If you think the water is starting to boil, add 1/4 cup of cold water and continue adding farina.

4.  When it boils, reduce heat and simmer for 2 minutes or until thickened.

Hint:  If the cereal becomes too thick, add some cold water and cook for a minute until it boils again.

Please let me know how this works for you.  Also, try keeping one or two inspirational stones in your kitchen to help you get through those cold and snowy winter days.  Remember, spring is just around the corner.

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