Cream of Wheat with brown sugar and butter Recipe
American · Breakfast · 7 min total
A warm, comforting breakfast porridge made with creamy farina, sweetened with brown sugar and enriched with butter.
2
min prep
min prep
5
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 1 cup water
- 1/2 cup Cream of Wheat (farina)
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine milk, water, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
- Slowly whisk in the Cream of Wheat in a steady stream, stirring constantly to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for 2-3 minutes or until thickened to your liking.
- Remove from heat. Stir in brown sugar and butter until melted and smooth.
- Serve immediately, with additional brown sugar or a pat of butter on top if desired.
Tips
- For a richer flavor, use all milk instead of water.
- Leftover porridge can be refrigerated and reheated with a splash of milk.
- Adjust sweetness by adding more or less brown sugar.
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