Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
- 3 cups unsweetened cranberry juice
- 1⁄2 cup sugar
- 1⁄2 cup farina or cream of wheat
- Milk, for serving (optional)