How do you make lumpy cream of wheat? I tried cooking it longer but all of it became thick.?

when you add the cream of wheat to the water don't stir it right away, easiest way I've found to make it lumpy.How do you make lumpy cream of wheat? I tried cooking it longer but all of it became thick.?
I think you got all the good ideas to make your Cream of Wheat thick. (don't stir so much) But if you love Cream of Wheat so much try Cream of Rice!! It has a real good flavor and it is stark white. Best when lumpy of course.How do you make lumpy cream of wheat? I tried cooking it longer but all of it became thick.?
This is a result of not mixing the ingredients thoroughly.
don't stir it when it's cooking, especially when you add it to the boiling milk or water.
if you let it sit around it will congeal, then you could stir it up to desired lumpiness and warm it again...
Cup Unbleached Flour 3/4 Cup Cream of Wheat or Farina





1/2 Cup Sugar


2-1/2 Teaspoons Baking Powder





3/4 Teaspoon Salt


1 Egg (beaten)





3/4 Cup Milk


1/3 Cup Cooking Oil








Preheat Oven to 400





In a large mixing bowl stir together the Cream of Wheat, flour, sugar, baking powder, and salt. In separate small bowl mix egg, milk and oil together. Add egg mixture to flour mixture. Stir just until moistened. Batter should be a little lumpy. Grease pan. Pour batter in pan. Bake about 30 minutes or until done
dont stir the dry cream of wheat so well into the milk (water? yuck) and you'll get lumps. The more you stir it, the smoother it gets
If you really want it lumpy, just don't stir it as well as it's cooking for the normal amount of time or use a little less liquid (water or milk) when making it.





Add raisins to your cream of wheat before you cook it. They make it really yummy!