grain
Cream of wheat
Sooji
Wheat farina/sooji; book weighs in g, so no spoon conversion.
Instead of Cream of wheat
Fine semolinaUse the same weight. Almost identical; adjust water little by little.
Coarse semolinaUse the same weight. Grind finer or soak longer; coarser texture.
Rice flourUse 80% of the weight. Gluten-free but gives a different, less porridgy texture.
