Puerto Rican Style Farina

Jacinda Santiago


I grew up eating this version of farina. I have fond childhood memories of my Mom placing a hot bowl in front of me, topped with sugar crystals and cinnamon, floating in swirls of melted butter and milk. As the farina sets, it forms a soft shell, kind of like a pudding shell, that was my favorite part. This is true comfort food, perfect for warming up on a cold morning.


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top



  • 1 c
    whole milk
  • 1 c
  • 1 stick
    cinnamon sticks
  • 1/2 tsp
    vanilla extract
  • 1/4 tsp
  • 1 pinch
    freshly grated nutmeg
  • 1 Tbsp
    butter, unsalted
  • 2 Tbsp
  • 1/2 c
    farina (use a full 1/2 cup)

  • ·
  • ·
    cinnamon, ground
  • ·
    butter, unsalted
  • ·

How to Make Puerto Rican Style Farina


  1. In a saucepan over medium heat, combine milk, water, salt, vanilla, fresh nutmeg and a cinnamon stick. Bring to a low simmer, stirring constantly to prevent the milk from scorching or forming a skin.
  2. Add sugar and stir until completely dissolved.
  3. Remove the cinnamon stick & discard.
  4. Add the butter and stir until completely melted.
  5. Add farina slowly to prevent lumps and stir constantly for about 1 minute.
  6. Remove the pan from heat and continue stirring until the farina has thickened to a wet porridge-like consistency. DO NOT OVERCOOK! The farina will continue to thicken a bit after serving.
  7. Serve in a shallow bowl. Sprinkle ground cinnamon and a bit of sugar on top, add a small pat of butter and "float" in milk by pouring a bit of milk down the side of the bowl so it makes a farina island.

Printable Recipe Card

About Puerto Rican Style Farina

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: Puerto Rican
Dietary Needs: Vegetarian

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