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Home » Recipe Index » Quick and Easy

How To Make Cream of Wheat Hot Cereal

Published: Sep 9, 2019 · Modified: Oct 5, 2024 by Olga · This post may contain affiliate links

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One of the most popular hot breakfast porridges in the Slavic culture is mannaya kasha (Манная Каша), which is known as cream of wheat in English. This creamy cereal is a favorite with children but is enjoyed by many adults too.

Cream of wheat breakfast cereal;
a bowl of cream of wheat porridge

Ah, Cream of Wheat—what a nostalgic dish! I fondly remember enjoying it throughout my own childhood, and it was a popular easy breakfast option growing up in Belarus. If you love oatmeal or rice pudding for breakfast, this hot cereal is one more you can try.

Cream of Wheat has always been one of those classic first foods for babies, and it quickly turns into a favorite! My boys loved it when they were younger. Even though I don’t whip it up for them that often anymore, whenever I do, they still gobble it up. Sometimes, they even request it themselves—it’s just one of those comforting meals that never gets old!

There's something so comforting about its smooth, creamy texture. It’s like a warm hug in a bowl! A little melted butter and a sprinkle of sugar turn it into a delightful morning treat that keeps everyone coming back for more. Cream of Wheat is one of the easiest hot cereals to make, and I’m excited to share the recipe with you! It’s simple, comforting, and perfect for when you need to cook something up really fast.

What is Cream of Wheat or Mannaya Kasha? (Манная Каша)

Cream of wheat 
Farina

Cream of wheat is a porridge or hot cereal that is made with ground wheat kernels, which is why it's called "cream of wheat". The tiny little wheat granules are cooked in water or milk, just for a few minutes, until they soften, thicken up and become a creamy consistency.

Mannaya Kasha (Манная Каша - labeled Манная Крупа on the package in European stores), that we are familiar with in the Slavic culture is actually a little bit different than the cream of wheat you can by in American grocery stores. It's a little bit lighter in color and may be a little bit smoother, although it's hardly noticeable when the cereal is cooked up and if you're not comparing it side by side.

2 types of cream of wheat cereal
farina
mannaya krupa
Russian Mannaya Krupa on the left, cream of wheat on the right.

Where To Buy The Cream of Wheat?

I prefer buying the Russian Манная Крупа at a local European store. We have both a Polish and a Russian store in our area. I'm not loyal to any particular brand, I usually just buy what is available.

However, if you don't have one, there are lots of other options. Most grocery stores sell different versions of cream of wheat, sometimes called farina.

You can even buy it online. I bought this one by Bob's Red Mill in bulk (4 of these packages in one box) on Amazon. *

Cream of wheat cereal different brands
Where to buy cream of wheat

Milk? Water? What Non-Dairy Alternatives Can You Use?

I personally use milk and water to cook the cream of wheat/mannaya kasha. You can use all milk or all water, if you want. In my opinion, it doesn't taste good with just water, but it's entirely up to you and your taste preferences.

You can also use any type of milk that you like - almond milk, coconut milk, cashew milk, goat milk, etc. However, use something you like the taste of in the first place.

How To Cook Cream of Wheat

How to cook cream of wheat

There are two ways of cooking the cereal:

  1. Mix the liquid with the uncooked cream of wheat/mannaya krupa in a saucepan or pot.
    • Turn on the heat on medium heat and bring to a boil, stirring frequently throughout that time. Reduce heat to a simmer and cook for just 1-2 minutes, until the cereal starts to thicken.
    • Keep in mind that it will thicken even more as the cereal stands and cools off. It will be thicker in consistency than what it is right after coming to a boil and simmering for a few minutes. OR
  2. Bring the liquid to a boil, THEN add the uncooked cream of wheat/mannaya krupa to the hot liquid.
    • Pour in the cream of wheat gradually, whisking consistently, until it's completely incorporated into the liquid.
    • Cook for 2-5 minutes, once again, just until the porridge thickens.
How to cook cream of wheat on the stove

Make sure to consistently whisk the cereal as it is cooking, or lumps will form. This is important to note.

Can You Cook the Porridge in Advance? How To Reheat?

Yes and no:). Technically, you can make a large portion and then just reheat, but it's going to be much harder to have a smooth and even consistency. In most cases, it will become lumpy and thick as it stands and when you reheat it, it will continue to be lumpy. I suggest only making enough to serve and eat it all at once. It is so easy and quick to prepare, that it's simple enough to make, even it you make it every morning.

However, if you happen to have a bit leftover, you can reheat it in the microwave or in a saucepan on the stovetop. Add a bit of milk or water to thin it out, otherwise it will most likely be too thick. Use a whisk to mix it up as evenly as you can.

Serving the Cooked Hot Cereal

Cream of Wheat Cereal (Mannaya Kasha)

The best way to enjoy Cream of Wheat is warm, and I like to keep it simple with just a little butter, a pinch of salt, and a sprinkle of sugar.

But don’t stop there! You can really get creative by adding your favorite toppings. Think jam, crushed or fresh berries, nuts, or any fresh fruit you love—just like you would with oatmeal. There are so many delicious ways to customize it!

More Delicious Breakfast Ideas

  • Instant Pot Oatmeal
  • Green Smoothie For Kids
  • Healthy Breakfast Ideas
  • Instant Pot Rice Pudding
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How To Make Cream of Wheat Hot Cereal

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5 from 11 reviews

One of the most popular hot breakfast porridges in the Slavic culture is mannaya kasha (Манная Каша), which is known as cream of wheat in English. This creamy cereal is a favorite with children but is enjoyed by many adults too.

  • Author: Olga's Flavor Factory
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast

Ingredients

Scale

1 cup liquid (milk and water - I use ½ milk, ½ water)

1 ½ - 2 Tablespoons uncooked cream of wheat cereal or mannaya krupa

To Serve:

pat of butter

pinch of salt

sprinkling of sugar

Instructions

Pour the milk and water into a saucepan or pot. Add the uncooked cream of wheat cereal or mannaya krupa, mixing to combine. 

Turn on the heat to medium high heat and bring it to a boil, whisking frequently, so keep lumps from forming. Reduce the heat to a simmer and cook for 1-2 minutes, just until the cereal thickens. 

Add the butter, salt and sugar to taste and serve warm. 

Notes

Adding 1 ½ Tablespoons of cereal to 1 cup milk+water will result in a porridge that is thinner in consistency - the way it is shown in all the pictures. Keep in mind that it will look a lot thinner when you just turn off the stove and will thicken up even more as the porridge stands, cools off a bit and has a chance to expand a bit. 

If you like a thicker porridge, add 2 Tablespoons of cereal per 1 cup of milk. 

  • For my 2 boys (2 and 4 year olds) I usually use 3-4 cups of milk + 4 ½ Tablespoons of cereal, depending on how hungry they are that day. They do have pretty healthy appetites for their age. 

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Comments

  1. Elaine Turner says

    March 15, 2025 at 4:53 pm

    Hi being from England and born in 1947 my mum was always trying to give us milk for nourishment as much as possible so cream of wheat (or semolina) was often a dessert for us and our favourite was always to add a big dob of strawberry jam in themiddle and swirl it into the semolina. Also lots of custards and rice puddings.

    Reply
    • Olga says

      March 20, 2025 at 1:19 pm

      Hi Elaine! Thank you so much for sharing your wonderful memories! It’s amazing how food can bring us back to those special moments. I love the idea of adding a dollop of strawberry jam to semolina—what a delicious twist! Custards and rice puddings are such comfort foods too. I can see how they would have been a warm and nourishing treat for you. Thanks again for sharing, and I’m glad this recipe brought back such fond memories!

      Reply
  2. A.L. says

    January 02, 2025 at 5:56 pm

    This has been my go-to recipe since I found it. I've tried several US based cream of wheat products and they are too coarse. I highly recommend fine ground* semolina flour. It's the same thing essentially. Semolina wheat is finer, smoother and it's super creamy. Fine is the key, some products are labeled as coarse. You may have to experiment with different brands until you find what you love.

    Reply
    • olgak7 says

      January 08, 2025 at 1:29 pm

      Hi A.L.,

      Thank you so much for your thoughtful feedback! I’m so glad to hear that my Cream of Wheat recipe has become your go-to! I appreciate you sharing that tip about experimenting with different brands; it’s always helpful for others who are looking to get the perfect consistency. Your insight will definitely be helpful to anyone who’s looking for a similar result.

      Thank you again for taking the time to share your experience, and happy cooking!

      Reply
  3. Al says

    December 01, 2023 at 1:43 pm

    This is the perfect wheat to liquid ratio. I used couple of recipes and they came out way too thick. This one looks runny at first but then thickens perfectly as it cools. I used 1 cup milk, 1 cup water, and 1/4 cup wheat. Brought to boil and slowly added wheat white whisking continously (to prevent clumping). Added 2 teaspoons of sugar, pinch on salt and butter to taste. Hope this helps someone.

    Reply
  4. Erin says

    February 01, 2023 at 1:59 pm

    Very good I add evaporated milk and a cinamon stick taste really good with a side of toast too

    Reply
  5. Joy Villalobos says

    December 14, 2022 at 7:54 pm

    Hello Olga! This was my favorite breakfast but with instant oatmeal and my question is if it is also called “манная каша” or does it have another name?
    Спасибо

    Reply
    • olgak7 says

      January 13, 2023 at 3:43 pm

      Mannaya kasha is made with farina, not with oatmeal, but both have a porridge like texture.

      Reply
  6. Nadia says

    July 29, 2022 at 11:18 am

    Perfect every time! My girls always request this for breakfast. 🙂

    Reply
    • olgak7 says

      August 01, 2022 at 9:44 am

      That's wonderful, Nadia:). It's a childhood favorite for many.

      Reply
  7. Irena says

    January 07, 2022 at 10:04 pm

    I just made this for dinner because I was too hungry to wait for my beef stew in the IP. This recipe is absolutely delicious! Just like I remember from my childhood. I love the thinner consistency how your ratio is! I made with half milk and half coconut milk (the thin refrigerated kind) and you couldn't taste the coconut at all. Yummm my new go to for a warm comforting breakfast

    Reply
    • olgak7 says

      February 02, 2022 at 10:32 pm

      That's wonderful, Irena:). This recipe is such a nostalgic one for many of us:). Glad you were able to make it work for you too.

      Reply
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