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.
- Ready In:
- 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
- In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
- Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
- In 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.
- Add the raisins to the butter mixture and heat through.
- Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
- Serve piping hot. Mmmm!