I made this for breakfast today. I must admit, I cut alot of corners. (I used margarine instead of butter and substituted equal parts of cinnamon and ground cloves for the cardamom, and I accidentally made the farina based on the box instructions in the microwave instead of making the thicker version posted here.) But it was good anyway. I definitely plan to make it again, maybe closer to the original recipe next time. Thanks!
This is wonderful!! I never thought to use cardamom in my farina, but it worked really well. I also used 1 can coconut milk and added water to bring it to the 3 cups needed for the liquids (made 3-6 servings[love that feature]). It's very creamy that way, just the way we love it. Very simple recipe with loads of flavor. Thanks!
This is a delicious breakfast cereal! I used less nuts and raisins and loved them toasted that way, sweet and spicy and buttery. Really enjoyed this - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
I made this as written but omitted the nuts. I really enjoyed how the spice and raisins perked up the cereal. Definitely a keeper! Thanks for sharing. Made for ZWT 8.
This is good and creamy. I loved the caramelized cardamomy nuts. It reminded me somewhat of Indian vermicelli pudding. I used Bob's Red Mill Brown rice cereal/meal to be gluten free as mentioned in the introduction. I liked how creamy it was. For the milk I used home-made almond milk to be dairy free, sea salt, freshly ground cardamom, sweet (unsalted) butter, brown sugar, raw pistachios & blanched slivered almonds, plus the rest of the raisins. Made for Veggie Swap #46 ~ May 2012 ~
I love a hot breakfast cereal, and this was really delicious. I used a bit less nuts, but increased the raisins a bit. Made for ZWT8. Thanks for sharing!
i used rice milk and it was very good used cardamom and cinnamon i loved the topping . it really bumps it up a notch zaar world tour 8 make this one