Cream of wheat

Cream of wheat

(Mannaya kasha)

Servings: 4-6

  • 1 quart milk
  • 6 tablespoons cream of wheat (hot cereal)
  • 2-3 tablespoons sugar
  • 1 teaspoon salt
  • 2-3 oz butter

Cream of wheat

Cream of wheat is a finely ground wheat cereal.
It’s much finer than couscous or bulgur, but coarser than flour. It makes for a delicious and delicate hot cereal.

Pour the milk into a small to medium pot and put on the stove.
Cream of wheat

In a separate small bowl mix together cream of wheat, sugar and salt.
Cream of wheat
Cream of wheat

Bring the milk to a boil.

Hold the bowl with the cream of wheat mixture with one hand, and a spatula or spoon with another. Start stirring the milk clockwise while gently pouring the cream of wheat mixture into the milk.
Cream of wheat
Cream of wheat
Cream of wheat

After you put all the mixture into the pot, continue stirring the milk mixture for another 2-3 minutes.
Cream of wheat
Cream of wheat
The mixture will gradually thicken.
As soon as it gets thick enough and starts forming bursting bubbles on the surface, take the pot off the stove.
Cream of wheat
Cream of wheat
Pour into the serving bowls while hot. Add a small piece of butter into each bowl.
Cream of wheat
Cream of wheat

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