Cream of wheat is a popular hot breakfast cereal that has been sold throughout the United States since 1893. Constant stirring is the key to making no-lump cream of wheat. The dish takes about 20 minutes to complete, but you will only need to stir it for about 12 minutes, as the final cooking stage is spent away from the stove. Add this to my Recipe Box.
Instructions
1. Melt 1 tablespoon of butter in a pot over medium-high heat. Add the cream of wheat. Stir constantly so that no lumps form.
2. Milk is a vital ingredient for delicious cream of wheat.
Start to add the milk gradually, just as the mixture begins to brown and no later. Slowly pour in 2 cups of milk, stirring with a fork constantly as you pour. If you stir constantly at this stage, you should avoid lumps.
3. Turn the heat to low. Add the salt, cinnamon and sugar. Keep stirring gently as the mixture cooks for 10 minutes. Stir in the vanilla, take the pot off the heat and then set it aside.
4. Add a bit more milk if the mixture is too thick. It will continue to thicken as it cools. The dish should be the consistency of pudding. Stir in the remaining butter. Cover the pot and let it rest for five minutes before serving.
Tags: about minutes, cream wheat