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I usually have farina topped with maple syrup for breakfast, and was looking for other things to do with it. This is almost the same proportions as on the back of the Cream of Wheat box, so I decided to try it, with maple instead of sugar. YUMMY!
Here are my microwave directions: I have a large plastic measuring cup, so I heat the milk for two minutes while getting the dry ingredients together in a mixing bowl. When the milk is hot, I stir it into the mixing bowl & add maple syrup (I've used Splenda instead of sugar as well, it works great). Then keep microwaving, stirring every 30 seconds (don't skip that step!) until thickened. I let mine cool a bit while cleaning up the bowls & stuff, then stirred once, and it didn't form a "skin". Thanks for the recipe!

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LadyBrianna November 19, 2012

Excellent! I was looking for a way to get my family to eat the cream of wheat (farina) that I had bought on sale. This went over very well.. it is similar to what I would imagine chocolate tapioca pudding would be. My only problem was the skin that formed on top.. I don't like pudding skin, I should have put wax paper on it when it cooled so that the skin wouldn't have formed. UPDATE: I just made this for a second time but with honey instead of sugar and vanilla instead of cocoa powder. OMG!!! It was like home made rice pudding only better!

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Chef Jen #1 September 15, 2009

I knew making this recipe would be an experiment when I tagged it. The main prob I face w/recipes is an ingredient issue as many US ingredients are unavailable here or found only at pricey import stores. Farina was the culprit here, but the dictionary mentioned grits as a poss sub for it & I wanted to see if they would work. Using 3 tbsp of instant grits, I cooked the mixture till near gravy thickness. My yield was 2 half-cup ramekin servings as expected from a half recipe, but I can testify grits work nicely in this recipe. I followed the hint in prior reviews to add the cocoa powder as a final step, but had to use my magic bullet to incorporate the lumps that resulted. Chill time was key to get a pudding texture & the texture was a tiny bit grainy, but not at all unwelcome as I feared it might be. This was easy, fun to fix & had a lovely choc flavor w/o being overly sweet. Thx for sharing this unique recipe w/us. :-)

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twissis May 22, 2008

I used to eat "Cocoa Wheats" as a child so I knew this would be a similar taste. I whisked my cocoa in at the end (just in case it stuck) and didn't have any issues. I thought the milk muted the chocolate flavor some and I think next time I will use water. This was made for a nice "guilt free" dessert. Thanks, Toni, for posting. Roxygirl

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Roxygirl in Colorado September 26, 2007

If you imagine chocolate tapioca you petty much have the description of this pudding. I used skim milk, Splenda and Cream Of Wheat here and it worked very well. The only problem I had was that a lot of my cocoa stuck to the pan bottom even though I was whisking non-stop. What I'll do next time is to make the porridge with milk, cereal and salt then mix in the cocoa and Splenda. (sugar) when I take the pan off the heat. Thx toni, I would never have thought of making a pudding this way.

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Annacia November 20, 2006
Finnish Chocolate Pudding