Rice Kasha. Oxymoron or typo? In most traditional-health-conscious circles, kasha refers to a tiny grain-like seed buckwheat. And oh, how much I love the ever-so-humble common buckwheat. I eat it savory topped with mushrooms and liver or as a sweet treat with a sprinkle of coconut sugar drenched in raw milk.
So, I can understand your confusion as to the title of this post. Kasha=Buckwheat. Unless you’re of Russian heritage. Kasha simply refers to general porridge of any grain: wheat, oats, millet, buckwheat, barley, or……..wait for it………wait for it………..rice. In fact, did you know that the word “kashi” literally means porridges. As in plural form of “porridge”. And all this time, you thought it was just an American food company spitting out “healthy” granola bars and cold cereals.
If you’re a pumpkin lover then this kasha /rice porridge will be a sure comfort food during the cold winter months for you. It reheats beautifully on the stovetop if you wanted to double the recipe. It’s a great morning breakfast providing you and your kiddos all the important vitamins that a good ol’ pumpkin has to offer. As as bonus: if you take the initiative to cook the rice in broth instead of water, you will reap the benefits of collagen and enzymes. Also, your toppings can be versatile including raisins or other dried fruit, coconut flakes, your favorite nuts. Even chocolate.
- 1½ cups white rice
- 1T whey or Apple Cider Vinegar (optional)
- 2½ - 3cups of boiling water/bone broth (any combination of water and bone broth brought to a boil)
- 1t sea salt
- 3T grass-fed butter
- 2 cups milk
- 2 cups finely shredded raw sugar pumpkin or butternut squash
- 2T honey
- dried fruit or nuts as toppings
- Night before: rinse the rice in the collander and transfer to a medium size bowl. Add 1T of whey or 1T Apple Cider Vinegar to the rice and fill the bowl with water. Be sure the rice is fully submereged with water with 2-3" headway. Set aside overnight for soaking. Although this step is optional, I highly encourage you not to skip it as the soaking will release the antinutrients found in all grains and thus allowing for easier digestibility. After rice has been soaked, rinse thoroughly using filtered water. I like to gauge my rinsing by how clear the water is coming out from the bottom of the collander.
- In a heavy-bottom pot, heat any combination of water and bone broth (I usually do 1:2 respectively) and bring to a boil. Use 2½ cups of liquid for soaked rice and 3 cups for unsoaked.
- To the liquid, add the rice, salt and butter and bring to a quick boil.
- Reduce the heat to a gentle simmer and cover. You may open the lid during the cooking but be sure to promptly close it so as not to let the steam escape.
- Cook until the water is completely absorbed and the rice is tender.
- Add milk, shredded pumpkin and honey and stir well to combine.
- Cook for approximately 5 minutes.
- Garnish with your favorite toppings for any warm porridge: our favorites are craisins, raisins, pecans and roasted coconut flakes.
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