I stumbled across this recipe on Saveur's website for debesmanna and figured that though it's tradtionally served as a dessert in Latvia, I would spoon it into bowls for breakfast. It has cream of rice in it, right?!
1/2 C organic granulated sugar
1/2 C cream of rice (usually made with cream of wheat)
2 T heavy whipping cream* (not traditional, I was trying to get it that lighter pink shade. It didn't work.)
Milk, for serving
Bring juice and sugar to a boil in medium saucepan. Whisk in cream of wheat, reduce heat, and cook - whisking constantly - until thickened, about 5 minutes. Transfer to mixing bowl whisk on medium to high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top.