Cooking Farina

BEFORE COOKING:

Do not rinse the farina before cooking.

COOKING:

Disperse the farina in cold water or milk and pour it into boiling water/milk – 1 cup of farina to 3 cups of liquid. Stir until the liquid returns to a boil. Cook very briefly – even 2–4 minutes are sufficient. Start timing from the moment the liquid returns to a boil. Do not stir the farina while cooking! Lightly salt the water (half a level teaspoon should suffice) and add oil (1 tablespoon per 100 g of farina). Cook covered with the lid slightly ajar. The farina is ready when the grains have absorbed all the liquid.

AFTER COOKING:

After cooking, let the farina cool.

SERVING SUGGESTIONS:

Farina can be served in many ways: with fresh or dried fruits, nuts, and honey; in the form of cookies, pancakes, or as a cream for cakes and filling for cupcakes; in soups, meatballs, patties, stuffed cabbage rolls, dumplings, and as a thickener for sauces instead of flour, as well as in salads or stuffed vegetables.

Enjoy your meal!