Puerto Rican Style Farina Recipes

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PUERTO RICAN STYLE FARINA

I grew up eating this version of farina. I have fond childhood memories of my Mom placing a hot bowl in front of me, topped with sugar crystals and cinnamon, floating in swirls of melted butter and milk. As the farina sets, it forms a soft shell, kind of like a pudding shell, that was my favorite part. This is true comfort food,...

Provided by Jacinda Santiago

Categories     Other Breakfast

Time 20m

Number Of Ingredients 15



Puerto Rican Style Farina image

Steps:

  • 1. In a saucepan over medium heat, combine milk, water, salt, vanilla, fresh nutmeg and a cinnamon stick. Bring to a low simmer, stirring constantly to prevent the milk from scorching or forming a skin.
  • 2. Add sugar and stir until completely dissolved.
  • 3. Remove the cinnamon stick & discard.
  • 4. Add the butter and stir until completely melted.
  • 5. Add farina slowly to prevent lumps and stir constantly for about 1 minute.
  • 6. Remove the pan from heat and continue stirring until the farina has thickened to a wet porridge-like consistency. DO NOT OVERCOOK! The farina will continue to thicken a bit after serving.
  • 7. Serve in a shallow bowl. Sprinkle ground cinnamon and a bit of sugar on top, add a small pat of butter and "float" in milk by pouring a bit of milk down the side of the bowl so it makes a farina island.

COOKING INGREDIENTS
1 c whole milk
1 c water
1 stick cinnamon sticks
1/2 tsp vanilla extract
1/4 tsp salt
1 pinch freshly grated nutmeg
1 Tbsp butter, unsalted
2 Tbsp sugar
1/2 c farina (use a full 1/2 cup)
TOPPINGS
sugar
cinnamon, ground
butter, unsalted
milk

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