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How to Make Lumpy Cream of Wheat

If you are looking for How to Make Lumpy Cream of Wheat, You are in the right place. Sometimes, the aroma of a bowl of wheat porridge is all we need after a long day. Since I was young, I have been a fan of Cream of Wheat.

Having a bowl of Cream of Wheat gives me some sort of nostalgia. I always remember the good old days, when I was worry-free and with little to no responsibilities.

Most people I know love their Cream of Wheat smooth. Making smooth Cream of Wheat is quite easy since all you need to do is boil the wheat granules in water or milk and stir until it reaches the consistency you want.  

If you are one of those people that enjoy lumpy Cream of Wheat but don’t know how to make it, this article is for you. We will discuss everything you need to do so that your Cream of Wheat turns out lumpy.

What to do for your Cream of Wheat to be lumpy


Whether you take it for breakfast or in the evening after a long day, there is no doubt that Cream of Wheat is a popular breakfast option for most Americans. Moreover, this porridge is considered healthy, especially for young ones.

Like most people I know, I grew up eating Cream of Wheat. I still love it to date because it is creamy and super delicious. You can never go wrong with Cream of Wheat.

How your Cream of Wheat turns out greatly depends on when and how you whisk it. Most people believe that the perfect Cream of Wheat should have a smooth consistency with no lumps present. However, the lumpy Cream of Wheat still tastes as good.

The Whisking Process

Making lumpy Cream of Wheat is quite simple. All you need to do is avoid whisking it too much while cooking. By doing so, the porridge will have those tasty chunks that you love.

Note that for smooth Cream of Wheat, you need to whisk continuously. It would be best to start whisking as soon as you add the dry ingredient to the liquid.

For lumpy Cream of Wheat, you should not whisk immediately after adding the Cream of Wheat to the boiling liquid. You need to wait for approximately 2 minutes, then turn down the heat and start stirring gently.


It would be best if you do not stir the mixture vigorously. You only need to stir to ensure that the Cream of Wheat combines with the liquid. Additionally, the gentle stirring ensures that the porridge does not get burnt.

Other than that, you should avoid using too much liquid if you want lumpy Cream of Wheat. Whether you use milk or water as the liquid, the fluid to Cream of Wheat ratio should be 4:1, i.e ., four parts liquid to 1 part cereal.

You can reduce the liquid further if you want it to be lumpier. For smooth Cream of Wheat, the ratio should be 5:1.

Which liquid is best for Use?


While making a Cream of Wheat, you can either use milk or water as the liquid base for the porridge. Most people prefer using milk, but water is also a good option.

I prefer using milk because it makes my Cream of Wheat creamier and richer. The few times I used water, I found my Cream of Wheat a little bland.

You can always balance the two by using a mixture of milk and water as the base. You can use equal parts of milk and water or use more milk or more water, depending on your preference.

If you are allergic to milk or on a vegan diet, you can always use other milk alternatives. Coconut milk, cashew milk, and almond milk are great options, but you can use any other milk alternative. Just choose one that has a flavor you like.

Cream of Wheat alternatives


If you love creamy porridge, you don’t have to stick to Cream of Wheat alone.

There are a few other options in the market that are just as good. Some of the options you should consider are; Cream of Rice, Cream of Buckwheat, Gluten-Free Mighty Tasty Hot Cereal, and Malt O Meal.

You can cook these alternatives in milk, water, or other liquid options, including coconut milk, soy milk, or even nut milk.

What is the difference between farina and Cream of Wheat?


Most of the time, farina and Cream of Wheat are used interchangeably. So what exactly is farina? Farina is a cereal made from milled wheat that is used to make a hearty porridge.

Farina is a popular breakfast option because it is rich in carbs that keep you going throughout the day. Additionally, it is very filling.

Farina is also a comfort food thanks to its delicate, subtle flavor. You can easily elevate the flavor by adding chocolate, dried fruits, or any other topping you like on your porridge.

Additionally, farina can be cooked the same way you cook polenta. You can also use farina to make pie crusts and cakes. That’s how versatile it is.

Is Cream of Wheat Healthy?


Cream of Wheat is a healthy option for both adults and kids. For starters, it does not contain fats or cholesterol.

It is rich in complex carbs and micronutrients. If you are active throughout the day, a bowl of Cream of Wheat will help kick start your day.

Note that you may need to stay away from Cream of Wheat if you are on a low-carb diet. If you have celiac disease or are allergic to gluten, you shouldn’t consume Cream of Wheat because it contains gluten.

You can always use any of the Cream of Wheat alternatives that we discussed above. I guarantee that you will still enjoy your porridge.

Why is Cream of Wheat so popular?

Cream of Wheat is popular for many reasons. Here are a few.

  • It is filling.
  • It is delicious on its own and with toppings.
  • It is easy to make.
  • It is a healthy breakfast option.
  • You can make a different bowl of Cream of Wheat every day with various toppings.
  • You can never go wrong with Cream of Wheat.

My favorite lumpy Cream of Wheat recipe.

Since we have already discussed what you need to do for your Cream of Wheat to turn out lumpy, here is a recipe that will ensure you have chewy bits and pieces in your porridge.

I use this recipe every time I am in the mood for lumpy Cream of Wheat, and I have never been disappointed.

You will need:
  • ¼ cup Cream of Wheat (the 10-minute variant)
  • 2 tablespoons sugar
  • 1 ½ tablespoon butter
  • ¼ teaspoon kosher salt
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 2 ¼ cups 2% milk
  1. Heat a medium-sized saucepan over medium heat, then melt one tablespoon of butter in it.
  2. When the butter melts completely, add the Cream of Wheat and cook until it slightly turns brown. Stir frequently to avoid burning.
  3. Add 2 ¼ cups of milk to the mixture. Note that at this point, the more you stir, the smoother your Cream of Wheat will be. Therefore, you should wait for the steam to subside before you start stirring the porridge. It would be best if you were not too vigorous when stirring.
  4. Lower the heat, then add your cinnamon, salt, and sugar. Gently stir the porridge, then let it cook for 10 minutes.
  5. After 10 minutes, add the vanilla extract and fold it in, then remove the saucepan from heat. Note that the porridge continues cooking for a few minutes even after you have removed it from heat. At this point, you can also add ¼ cup of milk if you don’t want your Cream of Wheat to be too lumpy.
  6. Cover the saucepan and let the Cream of Wheat cool for 4-5 minutes. Add the ½ tablespoon of butter that remained and then stir.
  7. Serve in two bowls and enjoy. You can add some cinnamon on top or sprinkle some sugar for enhanced flavor. If you like it spicy, you can add nutmeg, but keep in mind that the strong nutmeg flavor could overpower the Cream of Wheat flavor. Therefore, it would be best if you only added a pinch of the spice.

Final thoughts


Most Americans grew up eating Cream of Wheat, a delicious porridge base. 

Although most people enjoy it without the lumps, some love theirs lumpy. The chewy bits and pieces are quite tasty, to say the least. You’d be surprised at how many people love their Cream of Wheat lumpy.

I believe that whether Cream of Wheat has a smooth or lumpy texture, it will still taste amazing. If you love your Cream of Wheat lumpy, go ahead and make it chunky.

The secret is in not stirring the Cream of Wheat too much or too vigorously when cooking. Additionally, you shouldn’t add too much milk to it during cooking.

Use the recipe I shared above to make lumpy Cream of Wheat, and let me know how it turns out.

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