Farina Porridge
Smooth hot cereal of fine wheat semolina cooked for 8 minutes in milk until thick and creamy, finished with butter and brown sugar.
How to Cook Farina Porridge
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Pour the cold milk into a pan and sprinkle in the semolina, whisking constantly.
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Heat over a medium heat, stirring, and cook for 8 minutes until thick and smooth.
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Stir in the salt and butter.
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Spoon into bowls and top with the sugar and cinnamon.
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What Can Go Wrong
- Whisk the semolina in while the milk is cold.
- Stir often so the bottom does not catch.
- Add a splash of milk if the porridge stiffens as it stands.
Good to Know About Farina Porridge
The pot smells of warm milk and wheat, and it takes only minutes to bring a bowl of farina porridge to the table. It is a smooth, mild hot cereal made from fine ground wheat, popular for breakfast and for anyone who finds oats too coarse. Stir early and often.
The one risk is lumps. Pour the farina into the milk in a slow, steady stream while whisking, and keep whisking for the first minute. Start with cold milk, not boiling, so the grains disperse before they swell. Heat the pot gently, stirring, and the mixture thickens quickly into a smooth porridge with the texture of loose pudding.
Cook until it holds a trail on the surface and no longer tastes raw or chalky. Stir in the butter and a pinch of salt. It thickens as it stands, so serve it a little looser than it should be at the table. Brown sugar, cinnamon, fruit or a spoonful of jam are all good on top. Season to taste.
On the Table Alongside
Brown sugar · Stewed fruit · Jam · Sliced banana
Keeping Farina Porridge
Best eaten at once. Keeps for 2 days in the fridge; loosen with milk and reheat.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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