1/1 Photo of East Indian Farina Hot Cereal (Payasam)
Adapted from Laurel's Kitchen vegetarian cookbook-the first vegetarian cookbook I ever bought. The original recipes uses brown rice cereal, which is equally good! I've made this many, many times for breakfast. My payasam I prefer on the thick side, so feel free to add more milk or less cereal. Comforting and delicious on a cold winter day.
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Units: US | Metric
- 1 cup whole milk or 1 cup rice milk
- 1/3 cup farina (farina is also known as Cream of Wheat) or 1/3 cup brown rice meal (farina is also known as Cream of Wheat)
- 1/4 teaspoon salt
- 1 1/2 tablespoons butter (NOT margarine)
- 1/4 teaspoon ground cardamom, to taste
- 1/2 tablespoon unbleached cane sugar, to taste
- 2 tablespoons raw pistachios, pieces chopped or 2 tablespoons raw almonds, chopped
- 2 tablespoons raisins
- 1In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
- 2Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
- 3In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
- 4Add the raisins to the butter mixture and heat through.
- 5Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
- 6Serve piping hot. Mmmm!
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Nutritional Facts for East Indian Farina Hot Cereal (Payasam)
Serving Size: 1 (183 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 689.3
- Calories from Fat 293
- Total Fat 32.6 g
- Saturated Fat 16.4 g
- Cholesterol 70.1 mg
- Sodium 842.6 mg
- Total Carbohydrate 83.9 g
- Dietary Fiber 3.5 g
- Sugars 31.5 g
- Protein 17.8 g