Cream of Wheat 2.5-Minute Hot Cereal, Original, 28 oz:
- Excellent source of iron and calcium
- Since 1893
- Low-sodium cereal has a 2.5-minute cook time
- 100 calories per serving
- 0 grams of saturated fat, 0% DV
- 100 mg sodium, 4% DV
- 1 gram of sugars
- Iron, 50% DV
Ingredients: WHEAT FARINA, CALCIUM CARBONATE, DEFATTED WHEAT GERM, DISODIUM PHOSPHATE, FERRIC ORTHOPHOSPHATE, NIACINAMIDE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Instructions: Follow conventional directions using 1/2 cup water or milk and 1 tbsp plus 1 tsp Cream of Wheat, omitting salt. (Cereal will be very thick.) After cooking, stir in infant formula or milk to desired consistency and temperature.Stovetop directions:1. Bring water and salt to a boil. (Or, if using milk, just bring to a boil).2. Gradually add Cream of Wheat, stirring constantly with wire whisk until well blended.3. Return to a boil. Reduce heat to low; simmer uncovered 2-1/2 minutes or until thickened, stirring frequently. Cool slightly.1 serving: water or milk 1 1/4 cups. Salt – 1/8 tsp. Cream of wheat -3Tbsp.2 serving: water or milk 2 cups. Salt – 1/4 tsp. Cream of wheat -1/3 cup.4 serving: water or milk 4 cups. Salt – 1/2 tsp. Cream of wheat -3/4 cup.Microwave directions:1 serving.1. Mix 3 tbsp Cream of Wheat, 3/4 cup water or milk and a dash of salt in 1-quart microwaveable bowl or measuring cup.2. Microwave on high 1 minute. Stir with wire whisk. Cook an additional 1 to 2 minutes or until thickened, stirring every 30 seconds. Stir again. Cool slightly.Caution: bowl will be hot; carefully remove from microwave using pot holders. Note: microwave ovens vary. Cooking times are approximate. Overheating can cause cereal to boil over.Tips for best results:When preparing with milk, watch carefully, stirring to prevent milk from boiling over.For thinner cereal stir in 1 to 2 tbsp additional hot water or milk for each serving. For thicker cereal, let stand a few minutes.
Safe Handling Instructions: SD