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Oof, that title is a mouthful.
And the recipe is, too. A delicious, delicious mouthful.
First things first: Have you ever tried farina? I grew up with the wheat cereal version from the blue and white box with the boy on the front who’s SUPER happy to be eating a bowl of it — which I assume can only be true if he added about a half-cup of sugar and a few dashes of cinnamon on top, as I did. It was the only way that stuff would taste good and not anything remotely like slop.
Maybe it’s because I wasn’t quite aware of its versatility as a youth or I got really, really overloaded on all the sugar (nahhhh, that can’t be it), but I haven’t had a bowl of farina in many moons. That is, until I was introduced to brown rice farina. And everything changed.63