Good Hot Cereal III: More about Rice Farina

Here’s the link to the previous episode of this post.  Part I is here.

Svenska: Inköp 1866. Signerad: Am. Lindegren 1866.

Farina: mot just for kids, but doesnt hurt, either.
Imaage in the Public Domain courtesy of

I discovered a way to get the best texture out of (brown) rice farina– even if you don’t have a big deep bowl handy.   It is also fast– and you can beef up the serving by adding protein powder, flax seed and puffed cereal or seeds that you can have.

  • 2 tablespoons of rice farina
  • 1 cereal bowl, large but can be as little as 2 inches deep
  • 2/3 cup of water
  • salt to taste

Set your microwave for 1 minute on full power, and 3 minutes on power level six.  Keep an eye on it after the first two minutes of cooking. Watch it froth up once, stir and put it back into the microwave.

The second time it starts boiling up you should see the cauliflower effect, where the growing mass froths up exactly like a cauliflower head looks.  This means you stir it again, and you can let it set (for a minute; it doesn’t need two), sprinkle with salt, and stir.  Then dress it with your favorite toppings  and eat.

However, if you still think the texture is too toothsome, all is not lost! There should be a few seconds left on the microwave after your last stir. Put a plate on over the bowl, eat it up for 30 seconds, or however long it takes for it to start frothing a little bit inside the bowl. Don’t wait for it to boil over!

Then, let it sit for two minutes in the microwave with the plate on the bowl. Then take off the plate (or lid) and optionally let it sit for another minute to cool down. Do not stand above the bowl when you take off the lid, or you could get a face full of steam!  And not the mild kind you get from your humidifier, either. That stuff can burn.

At any rate, you stir, add salt, yadda yadda.  It doesn’t make as much as a 1/4 of a cup, but it is also not overloaded in the bowl, and behaves with the optimal amount of fuss for good results.

UPDATE:  This recipe works well if you have one of those “travel” bowls made from sturdy (and relatively safe) plastic, regular plastic, styrofoam, or paper. For a standard sized glass “cereal bowl” you want an extra minute on the back end, and, after the first stir, mine did not boil over but frothed for the last minute and a half. The texture was satisfactory to me, but I don’t mind a little al dente texture.  It never got to the full cauliflower formation– even at the end, though the texture was evident.  Someone who likes it softer and fluffier will need to use the plate method, and can let it go the full 30 seconds before resting.  A ceramic bowl, depending on the material and thickness, will need an extra 30 seconds to a minute on the front end. (That is, your “heat the bowl” minute at full power!) I don’t think it will boil over in this time, but I haven’t tested this yet.  Watch this space!

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