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."
 
Download
photo by loof751 photo by loof751
photo by loof751
Ready In:
10mins
Ingredients:
8
Serves:
1-2
Advertisement

ingredients

  • 1 cup whole milk or 1 cup rice milk
  • 13 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)
  • 14 teaspoon salt
  • 1 12 tablespoons butter (NOT margarine)
  • 14 teaspoon ground cardamom, to taste
  • 12 tablespoon unbleached cane sugar, to taste
  • 2 tablespoons raw pistachios, pieces chopped or 2 tablespoons raw almonds, chopped
  • 2 tablespoons raisins
Advertisement

directions

  • 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!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
  5. 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 ~
     
Advertisement

Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes