Semolina Porridge

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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I took a trip down memory lane this morning and made Semolina Porridge. Semolina, for those unfamiliar with it, is the hard grains left over from milling durum wheat flour. While it’s obviously not a good choice for gluten-sensitive individuals, it is in fact packed with vitamins and trace minerals, making it a highly nutritious food for many.

While it’s often used in pasta recipes or as a thickener in pies and tarts, it also shines in its own right, making a great porridge and dessert. We grew up on the stuff in our family and had it as both a warming porridge and a delectable dessert (which I’m also going to make and post soon). As a porridge it has a lovely light, smooth texture and a mellow flavour which is enhanced by adding fruit and nuts.

I found this recipe from Nadia and slightly adapted it for my own dietary needs, using almond milk instead of cow’s milk, and maple syrup instead of sugar. The recipe is easily reduced – I make a sixth of the amount just for myself – (1 heaped tablespoon semolina; 1 cup almond milk; a dash of vanilla, a pinch of mixed spice and a drizzle of maple syrup) – easy as.

How to Cook Semolina

To cook semolina porridge, start by mixing a few tablespoons of milk with semolina in a pot, then add the rest of the milk, vanilla, and mixed spice. Heat the mixture over medium heat, stirring frequently to prevent lumps, until it thickens to a smooth porridge consistency, about 10 minutes.

Sweeten with your choice of sugar, honey, or maple syrup, and serve warm with your favorite fruits and nuts for added flavor and nutrition. This simple process yields a comforting and versatile breakfast dish, allowing for various adaptations to suit dietary needs and taste preferences.



Start your day with a warm bowl of Semolina Porridge! It's a quick (just 15 minutes), comforting breakfast that pairs the creaminess of semolina with the richness of milk, a hint of vanilla, and optional spices. Sweeten it to your liking and load it up with fruits and nuts for an extra nutritious kick. Perfect for cozy mornings!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 6 Servings
Calories 218 kcal


  • 6 tbsp fine semolina
  • 6 cups milk (or use almond milk or rice milk as alternatives)
  • 1 tsp vanilla essence
  • 1/4 tsp mixed spice or cinnamon (optional)
  • Handful of raisins or sultanas (optional)
  • 1/8 cup sugar (or use honey or pure maple syrup)
  • Any choice of raw or cooked fruit and nuts to serve


  • In a medium to large pot, mix semolina with a few tablespoons of the milk, then mix in vanilla and mixed spice and the rest of the milk. Add sultanas (or raisins) if using.
  • Bring to the boil over medium heat and stir frequently to avoid lumps forming. Reduce the heat to medium low and maintain a gentle simmer. It will take about 10 minutes to thicken to the consistency of  a smooth, not overly thick porridge.
  • Sweeten with sugar (honey or maple syrup) to taste.
  • Serve with seasonal raw or cooked fruit and nuts.


Calories: 218kcalCarbohydrates: 26gProtein: 10gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 93mgPotassium: 395mgFiber: 1gSugar: 16gVitamin A: 395IUCalcium: 303mgIron: 1mg
Keyword Porridge, Semolina porridge
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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