A dry, whole grain hot cereal product which readily hydrates into a creamy, non-gritty, non-pasty, whole grain hot cereal is produced by milling whole cereal grains or combining separate streams or sources of endosperm, bran and germ to obtain a milled whole grain mixture having a particle size distribution of 100% by weight through a No. 16 (1,190 micron), preferably a No. 18 (1,000 micron), most preferably a No. 20 (841 micron) U.S. Standard Sieve, and less than or equal to about 7% by weight through a No. 100 (149 micron) U.S. Standard Sieve. The endosperm, the bran and the germ may be stabilized before or after milling of the whole grains or the endosperm, the bran and the germ, to avoid insect infestation and to at least substantially inactivate lipase and lipoxygenase. The dry, whole grain hot cereal product may be a cook-on-stove or instant hot cereal product.