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Cream of Wheat/Rice

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How do you make yours? I am talking beyond the box recipes. Stuff like pancakes, muffins come readily to mind. Must be much more. Particularly interested in savory recipes. I have a box of the 10 min version to use up before "best by" date expires soon :)

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  1. Prepare cream of wheat according to the package directions. Pour into baking dish so that the Cream of Wheat is about 1/2 inch thick. Chill. When Cream of Wheat is firm, use a biscuit cutter and cut out 2" circles. Let circles come to room temperature. Dredge in flour then pan fry in bacon drippings over medium heat until both sides are golden. Very tasty with chicken fried steak and gravy. For a variation, add some thyme or other herb when preparing according to package directions.

    1. I've used it for crumb coatings or to thicken soups. But I bet you could sub it for part of the flour in biscuits...

      1. I've used it in place of cornmeal to coat okra or other vegetables before pan frying. Malt o Meal is pretoasted and works particularly well.

        Also, makes wonderful uppma, an Indian dish enriched with clarified butter, and any number of combos of vegetables, dried fruits and nuts. You can make carrot halvah or other Indian dessert "puddings" with it as well.

        I have a nice recipe for a quick bread made with Malt O Meal. It has buttermilk and is on the lean side, like a southern cornbread, only wheat. I bake it in cast iron with butter or drippings, and it's delicious so long as you don't overbake it.

        4 Replies
        1. re: amyzan

          I sometimes go the Indian route with cream of wheat too. While I don't follow a recipie, I make the cream of wheat, add butter and/or a little cream, cardamom and golden raisins (now trying to think because it has been a while since I made this...is there some other spice I'm missing?)

          1. re: amyzan

            Care to share that quick bread recipe AMYZAN?? Sounds yummy. Thanks.

          2. 3/4 c. Malt o Meal (or cream of wheat, which will taste different but works well)
            3/4 c. unbleached flour
            2 t. baking powder
            1 c. buttermilk
            2 tbsp. melted butter (or canola oil, if you prefer)
            1 large egg
            1 tbsp. bacon drippings or butter

            Preheat the oven to 450 degrees. Combine MoM, flour, and baking powder in a bowl, making a well in the center. In another bowl, whisk the egg and butter or oil, then whisk in the buttermilk. Pour bacon drippings or place a tbsp. butter in an 8" cast iron skillet (you can use 9" but it will bake more quickly and be crisper, which you might like!) Place the skillet in the preheated oven.

            Add the wet ingredients to the dry, stirring just until moistened. Pour into hot skillet and bake in preheated oven for 15-20 minutes, until golden. Don't overbake--it should still be somewhat moist and springy in the center, though the edges may draw from the pan. Serve hot in wedges.

            1 Reply
            1. re: amyzan

              Sounds yummy...will try this weekend. Thanks. Still looking for savory recipes out there.