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Creamy semolina pudding dusted with cocoa, served with fresh fruit.
Creamy semolina pudding with cocoa and fruit garnish.

Creamy Semolina Pudding (Cream of Wheat)

Author: Flavelo
Recipes Cakes and Desserts
In praise of simplicity. This pudding relies on starch gelatinization: hot milk swells the semolina grains, softening them to thicken the dish. The perfect pudding isn't runny or concrete-hard, but quivery and creamy.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan (preferably non-stick)
  • Whisk (key to no lumps)

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Rinse pot with cold water (helps prevent milk burning), then pour in milk. Add salt, sugar, and vanilla.

Tip: Salt is a flavor enhancer: it highlights sweetness without making the dish salty.
2 ✓

Heat over medium. When steaming (but not boiling!), grab the whisk.

Tip: Don't wait for full boil, or semolina will seize up instantly (clumping) from sudden heat.
3 ✓

Stirring constantly, pour semolina in a thin stream.

Tip: Continuous motion prevents grains from sticking together before surfaces soften.
4 ✓

Reduce heat and stir 5-6 minutes until grains swell and mixture thickens.

Tip: Remember it thickens a lot while cooling! Remove from heat when slightly runnier than desired.
5 ✓

Serve immediately with cocoa, cinnamon, or jam.

Tip: If left to sit, a 'skin' forms (precipitated milk proteins). Prevent this by placing plastic wrap directly on the surface.

Recipe FAQ

It's lumpy.
You poured it too fast or didn't stir enough. Lumps are hard to fix, but an immersion blender might help.
Bottom burned.
Milk burns easily (lactose and proteins caramelize). Use low heat and stir constantly, especially the bottom.

Ingredients

  • 2 cups Whole milk
  • 0.3 cup Semolina or Cream of Wheat
  • 2.5 tbsp Granulated sugar
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 1 tbsp Cocoa powder (for serving)