Are you even Puerto Rican if your mom didn’t serve you a bowl of Crema de Farina for breakfast once a week? This Puerto Rican milled wheat recipe has that subtly sweet, creamy smooth richness that’s perfect for serving topped with fresh fruit and a sprinkle of cinnamon. The perfect quick and easy meal!
Kind of like harina de maiz, crema de farina is one of those breakfasts every kid grows up eating in Puerto Rico.
Made in under 15 minutes, this easy breakfast comes together with milled wheat, milk or water, cinnamon, and a sweetener of choice.
You can serve it as is in a pinch or go the extra mile and dress it up with any toppings you like.
原料
How to Make Farina
toppings, Toppings, TOPPINGS!
My mom has admitted to me that she HATED farina as a little girl. She was served it so often, she found it boring.
So when she introduced me to it as a kid, she made it anything but boring by loading it with toppings.
The sky is the limit here – think of it like a yogurt or smoothie bowl. Nuts, sliced banana, seeds, etc. Bacon, eggs, savory things.
My favorite combo? Fresh berries, a dusting of cinnamon and pat of butter.
More Latin Breakfasts
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描述
Are you even Puerto Rican if your mom didn’t serve you a bowl of Crema de Farina for breakfast once a week? This Puerto Rican milled wheat recipe has that subtly sweet, creamy smooth richness that’s perfect for serving topped with fresh fruit and a sprinkle of cinnamon. The perfect quick and easy meal!
- Combine farina with milk, sweetener, salt, and cinnamon: Whisk everything except the butter together in a pot over medium heat. Continue whisking until the mixture thickens.
- Whisk in butter & serve: Once the cream of wheat begins to thicken, turn the heat to low and whisk in butter. Once the butter melts into the mixture, your farina is ready to enjoy. Taste to see if you’d like to add any additional sweetener. Serve with a pat of butter, sprinkle of cinnamon, and fresh fruit, if desired.
Notes
*Whisk in additional milk or water to thin out as needed while still hot.
