Farina Puertorriqueña con Canela
Creamy Puerto Rican-style wheat porridge made with milk, cinnamon, vanilla, and a little butter. This warm breakfast is gently sweetened and cooked on the stovetop until smooth and spoonable.
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Kitchen scale
- Two serving bowls
Ingredients
FARINA
- 2½ cups whole milk 600 ml
- ⅓ cup plain quick-cooking wheat farina approximately 55 g, not instant packets
- 2 tablespoons granulated sugar 25 g
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine salt
- 1 tablespoon unsalted butter 14 g
- ½ teaspoon vanilla extract 2.5 ml
TOPPING
- ⅛ teaspoon ground cinnamon divided between the two bowls
Instructions
- Before starting, check the farina package for its stovetop cooking time. This recipe uses plain quick-cooking wheat farina, not flavored instant packets.
- In an unheated saucepan, whisk together the dry farina, sugar, ¼ teaspoon cinnamon, and salt.
- Gradually pour in the cold milk while whisking until the farina is evenly dispersed and there are no dry pockets.
- Place the saucepan over medium heat. Cook for approximately 5–6 minutes, whisking frequently and scraping the bottom and corners, until the mixture begins to steam and bubble gently.
- Reduce the heat to low. Continue cooking at a gentle simmer for the time specified on the farina package, usually about 2½–3 minutes for quick-cooking farina. Stir almost continuously to prevent sticking and lumps.
- Check that the grains are tender and the mixture falls from the spoon in a thick but flowing ribbon. If the cereal is still gritty, continue cooking briefly, adding a splash of milk if needed to keep it loose.
- Stir in the butter until melted. Remove from the heat and stir in the vanilla.
- If the farina has become too thick, stir in a little additional milk, 1 tablespoon at a time. It should be slightly looser in the saucepan than you want it in the bowl because it thickens as it cools.
- Divide evenly between two bowls. Sprinkle the remaining ⅛ teaspoon cinnamon lightly over the servings.
- Serve warm, allowing it to cool briefly to a comfortable eating temperature.
Notes
WHAT TO BUY
Use plain wheat farina, such as an original quick-cooking stovetop cream-of-wheat cereal.
Farina is not cornmeal, cornstarch, rice flour, or ordinary all-purpose flour. Those ingredients are not direct substitutes.
INSTANT VERSUS STOVETOP
Instant packets and longer-cooking cereals have different preparation requirements. This recipe is written for plain quick-cooking stovetop farina.
Use the package cooking time to ensure the grains are fully cooked, even if the mixture thickens sooner.
MILK
Whole milk gives a creamy result. Lactose-free whole milk can be used in the same quantity.
An unsweetened plant-based beverage changes the flavor, richness, and nutrition. Evaporated milk is more concentrated and should not replace all the milk without adjusting the recipe.
PREVENTING LUMPS
Disperse the farina in cold milk before heating. Whisk as the mixture warms and scrape the saucepan’s bottom and corners.
TEXTURE
The farina should remain soft and spoonable. Do not cook it until it stands in a stiff mound.
It continues thickening after leaving the stove. Add a little milk if necessary before serving.
SWEETNESS
The listed amount makes a gently sweet breakfast. For less sweetness, start with 1 tablespoon sugar for the whole recipe and adjust after cooking.
CINNAMON
Ground cinnamon flavors the cereal and provides a light topping. There is no need for a thick layer, which can overpower the milk and vanilla.
SERVING
Serve freshly cooked. Crackers, toast, fruit, or cheese can be offered separately but are not included in this recipe or its nutrition.
STORAGE
Refrigerate leftovers promptly in a covered container and use within 3 days.
REHEATING
Add a splash of milk and reheat gently, stirring until hot and creamy. Start with approximately 2 tablespoons milk per serving and add more as needed.
ALLERGENS
Contains wheat and milk. Farina contains gluten.