Is it even Puerto Rican if your mom didn’t serve Crema de Farina for breakfast at least once a week? This Puerto Rican milled-wheat dish is subtly sweet, luxuriously creamy, and perfect topped with fresh fruit and a dusting of cinnamon. It’s a quick, comforting breakfast you can make in minutes.
Like harina de maíz, crema de farina is a staple breakfast many Puerto Rican children grow up eating. It uses milled wheat cooked with milk (or water), a touch of cinnamon, and a sweetener. You can serve it plain when you’re short on time or dress it up with your favorite toppings.
Ingredients
How to Make Farina
Toppings, Toppings, TOPPINGS!
My mom used to load farina with toppings to keep it interesting—she actually hated eating it plain as a child because it was served so often. Think of farina like a yogurt or smoothie bowl: sweet or savory toppings both work.
Ideas: sliced banana, fresh berries, nuts, seeds, a pat of butter, a drizzle of honey, or even savory options like bacon or eggs. My favorite is fresh berries, a sprinkle of cinnamon, and a pat of butter.
More Latin Breakfasts
Harina de Maiz (Puerto Rican Cornmeal Porridge)
5-Minute Piña Colada Breakfast Smoothie
Torrejas (Spanish French Toast)
Puerto Rican-Style Café con Leche
Buen provecho,
Farina (Puerto Rican Cream of Wheat)
Description
Crema de Farina is a creamy, mildly sweet Puerto Rican breakfast porridge made from milled wheat. It’s quick to prepare and delicious served with fruit, cinnamon, and butter.
Ingredients
- 2 1/2 cups milk or water
- 1/2 cup farina
- 1/4 cup honey or sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp butter
Instructions
- Combine: In a small pot, whisk together the farina, milk (or water), sweetener, salt, and cinnamon over medium heat.
- Cook and finish: Whisk constantly until the mixture thickens. Lower the heat, stir in the butter until melted, and taste—add more sweetener if desired. Serve hot with a pat of butter, a sprinkle of cinnamon, and fresh fruit or toppings of your choice.
Notes
*If the farina becomes too thick, whisk in additional hot milk or water to reach your desired consistency.