Ingredients35 m servings 173
- Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
- Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
- Let porridge stand for 3 to 5 minutes before serving.
Per Serving: 173 calories; 7.8 17.7 8.1 28 416 Full nutrition
ReviewsRead all reviews 12
Incredibly delicious! Creamier and smoother than my childhood Cream of Wheat! Subbed white sugar with brown, and added a touch of cinnamon and a splash of vanilla (sorry, I didn’t measure). Also...
This came out awesome. Creamy and yummy. I added a tablespoon of vanilla extract. Wonderful breakfast.
This cream of wheat definitely didn't have any lumps. It had to be the creamiest bowl of porridge I've ever had. I was really skeptical of all the liquid and the long cook time. But, it's worth ...
My new go to porridge recipe... turned out perfect on the first go
Perfect METHOD!! But tastes much better if you use no salt, butter, sugar, etc. and only use Semolina flour and Milk and Water ONLY. Thanks for the recipe!!
I made this vegan using soy milk and earth balance butter. But I'm sure it would be delicious with any other vegan milk. I also added a little cinammon and vanilla extract. Its fantastic! Can't ...
Makes two very large servings. Became Very Thick in 3 minutes. Clearly no need for twenty minutes.