+GFO +SFO
I always think of farina as an updated version of the rice pudding of my youth. Which may or may not have been a million years ago. Anyway, I went with one of my favorite flavor combos here: coconut, mango, ginger and cardamom. The raisins that are cooked along with the farina take on a beautifully plump and chewy texture. It makes them the perfect surprise to come across while enjoying this breakfast, snack or dessert. A reminder about kesar mango pulp: it can be found in canned form at most international food markets. It is made from the sweetest mango available and has the consistency of a smoothie. —CS
SERVES 4 TO 6
1 cup (235 ml) canned coconut milk
2 cups (470 ml) unsweetened plain cashew milk or almond milk (use soy-free)
1 tbsp (14 g) coconut oil
⅔ cup (109 g) dry brown rice farina for gluten-free or other farina
¼ tsp ground ginger
¼ tsp ground cardamom
Pinch of coarse kosher salt
⅔ cup (133 g) Kesar mango pulp, sweetened
Generous handful golden raisins
2 tbsp (40 g) agave nectar, or to taste
Toasted coconut flakes, for garnish
Cubed fresh mango, for garnish
Place the milks in a small saucepan and heat until really hot without boiling.
In the meantime, place the oil in a skillet and heat over medium heat. Add the farina and toast until light golden brown and fragrant, stirring frequently and adjusting the heat as needed. This should take about 5 minutes.
Add the ginger, cardamom and salt. Toast for another minute. Add the mango pulp, raisins and agave nectar, and stir to combine. Slowly add the hot milk to the farina, using a whisk to stir. Simmer uncovered and stir frequently until thickened and tender, about 10 minutes. Remove it from the heat. Cover and let it stand another 10 minutes.
This breakfast, dessert or snack can be served at room temperature or cold. Garnish each serving with coconut flakes and fresh mango. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
*SEE PHOTO INSERT