Whole, cracked, or flaked cereals, such as oatmeal (rolled oats), Scotch oatmeal (cracked oats), and cracked wheat. The particles are large and can be added to boiling water without lumping.
Granular cereals, such as farina and cornmeal. The particles are small and tend to lump when added to boiling water.
For more information on cooking grains, see Chapter 14.
