How to Make Lumpy Cream of Wheat?
Who wouldn’t want to wake to the aroma of wheat porridge, infused with the promise of a bowlful of satisfaction? At the end of a tiring day, we have all craved to dig into some Cream of Wheat. Some like it smooth and silky, while others want the little lumps. How do you make lumpy Cream of Wheat?
We always strive to make our Cream of Wheat creamy and smooth. It’s easy to do that, too, as you boil the wheat granules in milk or water. But how do you cook it in such a way that there are chewy globs hiding in the bowl of porridge?
The key is to whisk it at the right time to get the consistency you want!
How to Make Lumpy Cream of Wheat?
Cream of Wheat is one of the most popular breakfast options in America. It is actually a porridge that's considered healthy for children, with all the milled wheat.
Most Americans have grown up eating it, and as adults, we can't get over the charm of this delicious creamy delight. It's what nostalgia tastes like!
The consistency of this wheat-based porridge depends on how and when you whisk it. You see, a lot of people think that the perfect Cream of Wheat should be smooth and lump-free.
If you're reading this, you are not like those people. You enjoy lumps hiding here and there in your porridge bowl, right?
So, what do you do to make lumpy Cream of Wheat? It's simpler than you think.
You just have to whisk less while cooking it to get those delicious chunks.
After all, when you want to make lump-free Cream of Wheat, you have to whisk on continuously from the moment you add the dry ingredient to the liquid.
Just bring the liquid to a boil and then add the Cream of Wheat. Then, don't whisk immediately. Wait for a minute or so, and turn the heat down before you stir gently.
Don't be too vigorous while stirring. Your aim is just to mix the Cream of Wheat with the liquid and prevent the porridge from getting burnt. This is the ideal way to make lumpy Cream of Wheat.
An additional tip would be to use less liquid in the porridge than you usually do. Usually, for a creamy and smooth bowl of this porridge, you have to take liquid and Cream of Wheat in the ratio of 5:1, i.e., 5 parts liquid is needed for 1 part cereal.
For regular farina, the liquid to cereal ratio is usually 4:1. So, to make lumpy Cream of Wheat, try using even less liquid, whether milk or water.
To make your porridge even more fun, add raisins or grapes - and let each spoonful surprise you. Is it a lumpy porridge bit? Is it raisin? You’ll only know when you chew!
Milk vs. Water: Best Liquid for Making Cream of Wheat
Making Cream of Wheat or farina is a go-to option for breakfast - or just to enjoy a comfort meal when nothing else seems satisfying enough.
It is full of carbs and has a richness that feels like a warm blanket for the soul! The best thing is that it is not at all difficult to make. You can cook it within minutes!
When you want to make lumpy Cream of Wheat, the task becomes even easier for you as you don't have to worry about whisking the porridge constantly.
But what should you use as the liquid base for the porridge? The most common option is milk, but some people also like to use water instead to make it.
Milk obviously makes the porridge richer and creamier, while water makes Cream of Wheat a little bland.
You can use a mix of milk and water in the base to make it, too, if you want a balance of the two. It depends on your taste, to be honest. In fact, you can also use milk alternatives to make this porridge.
If you are allergic to milk or follow a vegan diet and don't want too much watery porridge, either, you can use almond milk, cashew milk, coconut milk, or any alternative you like. Each of these has its own distinct taste, and that will reflect in the Cream of Wheat. So choose a liquid with a flavor that you enjoy.
Farina vs. Cream of Wheat
You must have noticed that people often use farina and Cream of Wheat interchangeably. So, what is farina?
Literally, it is the Latin word for milled wheat. It includes wheat germ and endosperm, which are known as wheat middlings. This farina is used as a cereal to make a hearty porridge, also called farina.
Farina is extremely popular, especially as a breakfast meal because it is loaded with carbs to keep you going throughout the day. It is also quite filling. But that's not all.
It is also everyone's favorite comfort food. Who wouldn't love to curl up by the window on a cold night with a bowl of steaming farina?
Farina has a delicate and subtle taste, but you can always make it more exciting by adding fresh or dry fruits, chocolate, or anything else that you want to enjoy with your porridge. You can also cook it like polenta or parofa. It is often used for making cakes and pie crusts. Yes, it is incredibly versatile!
Now that you know what farina is, you probably understand why Cream of Wheat and farina are used interchangeably. Cream of Wheat is actually a brand of farina. It is a common name in American households. The product was first made in 1893 in North Dakota’s Grand Forks by wheat millers.
It hit the shelves of the World's Columbian Exposition, located in Chicago, in the same year. Over a century has passed since then, and many companies have acquired its ownership over the years, only to pass it on to a new owner. You will find many flavor varieties of it. This farina brand is now a market leader!
A bowl of Cream of Wheat needs about 3 tbsp of the cereal, and it has about 110 calories. This filling bowl of porridge does not contain cholesterol or fat. It just has lots of complex carbs, along with other micronutrients. If you are an active person, Cream of Wheat can give your day a power-packed start.
Cream of Wheat is a great option for both kids and adults. But if your diet plan requires you to be on low carbs, Cream of Wheat is not a good idea. You also need to discard Cream of Wheat from your diet plan if you are allergic to gluten or have been diagnosed with celiac disease, as this cereal is all about gluten.
Did you know that Cream of Wheat isn't the only option in the market? If you love the creamy porridge, there are other options that you can try.
You can try some brands instead of this Cream of Wheatsuch as Cream of Rice, Malt O Meal, Cream of Buckwheat, and Gluten-Free Mighty Tasty Hot Cereal.
Apart from farina, you can also make delicious porridge bowls with other base ingredients such as semolina, oatmeal, polenta, millet grits, and more.
You can cook these in any of your favorite liquids, be it regular milk or some kind of an alternative option, like nut milk, soy milk, or coconut milk, or water.
Malt O Meal vs. Cream of Wheat
Almost everyone growing up in America has a warm and fuzzy memory of starting the day with a bowl of farina. Cooked in milk, served with fruits, and made tastier with sugar, this cereal is just the most reliable thing to eat before a busy day.
The most popular brands of farina are Cream of Wheat and Malt O Meal.
Both brands make a delicious porridge base also used in desserts. But how is Cream of Wheat different from Malt O Meal?
If you have tried both, you will know that they are hardly different in flavor. That’s because both have farina, i.e., milled wheat, and their elemental compositions are quite similar.
In other words, these two are different brands of farina. That's what gives them a similar taste. Despite being mostly identical, some factors separate them from each other:
- Cream of Wheat is smooth in texture, while Malt O Meal is a little coarse in texture compared to Cream of Wheat.
- Cream of Wheat is also quite light and gritty, while Malt O Meal is bulkier. As a result, you’ll need to use a little more Cream of Wheat than Malt O Meal.
- There is also a small difference in their composition. Malt O Meal has malted barley in it. It’s not present in Cream of Wheat.
- Cream of Wheat includes wheat germ, guar gum, and a few other additives, though they do not significantly differentiate the two brands of farina.
Nutritionally too, the two brands are very similar. You can cook the two in the same way, and you will not be able to tell them apart.
All about Convenience and Versatility
Have you ever wondered why Cream of Wheat - or any other farina brand, for that matter - is so popular as a hearty meal?
It is healthy and keeps you filled up throughout the day. It is an excellent choice for both children and adults. In over a century, Cream of Wheat has become more of a nostalgia.
It is subtly delicious, all on its own, and it serves as the perfect background when you add other delicious add-ons like chocolate bits, dry fruits, and more.
You can make your bowl of porridge sweet or savory and enjoy having it whenever you want. After all, it is super-easy to whip it up whenever you want!
All you have to do is heat some milk - or any other kind of liquid that you enjoy - on the stovetop and add the cereal to get started. But farina is versatile, which is why you can cook it in the microwave oven or slow cooker. There are instant-cook versions of Cream of Wheat that cook in just a few minutes!
It is possible to make a different type of farina bowl every day with Cream of Wheat. You can choose any flavoring agent for it - be it honey or cheese, butter or chocolate! You can also add your favorite toppings to the porridge you make. It’s comforting and delicious. No wonder everyone loves Cream of Wheat.
Lumpy Cream of Wheat Recipe
We’ve already explained the trick to prepare your Cream of Wheat in such a way that you can enjoy chewy little globs in your bowl of porridge. Here’s a quick recipe to make the porridge and ensure that it is lumpy, just as you would want it -
- Cream of Wheat (10-minute variant): ¼ cup
- Butter (unsalted): 1 ½ tbsp
- Sugar: 2 tbsp
- Kosher salt: ¼ tsp
- Cinnamon: ¼ tsp
- Vanilla extract: ¼ tsp
- Milk (1% or 2 %): 2 ¼ to 2 ½ cups
- Take a medium-sized saucepan and set it over medium heat. Once the pan is heated, melt 1 tbsp of butter in it.
- Once the butter melts, add the Cream of Wheat to it. Let it brown slightly. Stir, so it does not burn and become too brown.
- Add 2 ¼ cups of milk, and keep aside the remaining ¼ cup later to add later if you want to make the porridge more liquid.
- The more you stir at this point, the smoother its texture will be. So wait for the steam to subside and then start stirring to bring the porridge together. There’s no need to be too vigorous.
- Turn the heat down and add sugar, salt, and cinnamon. Give it a quick stir and let the porridge cook slowly for 10 minutes.
- Add vanilla extract, fold it in, and remove the pan from the heat. At this point, the porridge will continue to cook in the residual heat for a while. It will thicken as it starts to cool.
- You can add the reserved ¼ cup of milk and milk it if you want, but for thick and lumpy Cream of Wheat, it is better not to add more liquid.
- Cover the pot and allow it to cool down for 5 minutes. After that, add another ½ tbsp of butter and stir it.
Your Cream of Wheat is ready - with lumps and all, to make you happy! Pour this porridge into two bowls and shake some cinnamon on top before digging in!
To give it a fancy finish, you can even sprinkle some sugar on the top to cover it and then use a blowtorch to caramelize it nicely, just like creme brulee! For a spicier twist, add a pinch of nutmeg along with the cinnamon.
Remember that nutmeg has a strong flavor, and it can be quite overpowering. So, give it a scrape on the grater (one scrape should be enough) and sprinkle that on the porridge from the top to get a subtle flavor of this exotic spice.
Cream of Wheat is a delicious porridge base that all Americans have grown up eating. While most people enjoy it without lumps, there’s a rustic charm in a bowl of this porridge with chewy bits and pieces.
It may be rare, but many love it that way, even though others might say that it’s not the right consistency.
The truth is that when it comes to Cream of Wheat, there is no right or wrong.
The heart wants what it wants - and if it wants globs, you must give it chunks! The key to making lumpy Cream of Wheat is not stirring too much or adding too much liquid. You can also use Cream of Rice to make lumpy porridge!