If you want a change, try a savory indian recipe called upma. You basically roast the cream of wheat with various veggies, then add water and voila! Yummy breakfast!

I grew up with butter, sugar and raisins mixed in. It's really not that much butter and sugar, but it will make a big difference.

Thank you OP, my fat pregnant ass just went to the grocery store to buy cream of wheat because of this thread. Milk and sugar are definitely the trick - also some frozen berries are great too.

Anonymous wrote:Definitely use milk and butter. And whisk the cream of wheat into the milk so that there aren't any lumps.

Milk, butter and sugar when I was growing up. Thought it was great then, but think it's vile now. I think it's a textural thing for me now. Your tastes may have changed over the years and nothing you do may make it taste ok.

Definitely use milk and butter. And whisk the cream of wheat into the milk so that there aren't any lumps.

Milk, butter, sugar, and a trick that my mom showed me. When the cream of wheat is just about done, beat an egg and slowly add it to the cream of wheat in the pot while beating constantly. You don't want it to scramble and get lumpy. If you don't want to use a whole egg or are just making a small amount of cream of wheat, you can use a splash of Egg Beaters.

*cream* (shhh)

butter and sugar!

I add whole milk!

I loved when my grandma made me cream of wheat as a child. It was creamy and delicious and comforting. Mine is just bland. How do you make yours?