Cream of Wheat Porridge

Name: Cream of Wheat Porridge
Ingredients: 400 ml milk; 400 ml water; 80 g semolina (8 tbsp, leveled); 40 g sugar (3 tbsp, slightly heaped); a pinch of salt; vanilla powder on the tip of a teaspoon; butter for serving

This recipe makes two large servings of porridge. The porridge comes out moderately sweet and medium in thickness. I usually cook semolina porridge with half milk and half water — it has enough of a milky flavor for everyday use, while saving a good amount of milk. If you'd like to use all milk, you'll need 800 ml of milk.

Ingredients:

400 ml milk
400 ml water
80 g semolina (8 tbsp, leveled)
40 g sugar (3 tbsp, slightly heaped)
a pinch of salt
vanilla powder on the tip of a teaspoon
butter for serving

How to cook cream of wheat porridge

Pour the water and milk (or just 800 ml of milk) into a saucepan and bring to a boil (keep an eye on it so the milk doesn't boil over). Add the sugar, salt, and vanilla powder, and stir to combine.

Pour the semolina into the boiling milk in a thin, steady stream, stirring continuously. Cook for 2 minutes, continuing to stir (at this stage the porridge will still be fairly thin).

Remove from heat, cover with a lid, and let sit for 10–15 minutes. If your saucepan doesn't retain heat well (for example, an enamel or aluminum pot), it's a good idea to wrap the saucepan in a kitchen towel.