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1
Heat water and sugar to boiling; reduce heat.
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2
Simmer uncovered 10 minutes; remove from heat and reserve.
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3
Heat margarine in 1 1/2 quart saucepan until melted; add semolina.
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4
Cook over low heat, stirring constantly, 5 minutes.
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5
Stir in reserved sugar syrup, raisins, almonds and salt.
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6
Heat to boiling.
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7
Cook, stirring constantly, until thickened, 5 to 8 minutes.
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8
Pour into serving dishes; sprinkle with cinnamon.
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9
Serve warm or cold with sweetened whipped cream if desired.
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10
4 to 6 servings.
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11
1/3 cup farina can be substituted for the 3/4 cup semolina.
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12
What is the difference between farina and cream of wheat?
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13
FARINA: Flour or meal made from grain or starchy roots.
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14
Also sold as Cream of Wheat, farina is made from the endosperm of the grain, which is milled to a fine granular consistency and then sifted.
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Although the bran and most of the germ are removed, this cereal is sometimes enriched with B vitamins and iron.
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Farina is most often served as a breakfast cereal, but can also be cooked like polenta.
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Its name comes from the Latin word for meal or flour, which in turn traces to far, the Latin name for spelt, a type of wheat.
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Farina was the first genuine flour.
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Cream of Wheat is a hot breakfast cereal.
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Semolina is the coarsely ground endosperm of durum wheat.
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The wheels of the mill are set to produce coarser flour particles.
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22
High in protein, it is used to make the highest quality pasta.
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23
It is also used to make couscous.
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24
Betty Crockers New International Cookbook
