📝 About This Recipe
This comforting Russian breakfast staple, known as Risovaya Kasha, is a masterclass in slow-simmered simplicity. Traditionally prepared in a Slavic oven to achieve a pudding-like consistency, this version balances the delicate floral notes of short-grain rice with the natural sweetness of plump raisins. It is a heartwarming, nostalgic dish that offers a gentle embrace on cold mornings, finished with a signature 'lake' of melting butter.
🥗 Ingredients
The Grains and Liquid
- 1 cup Short-grain white rice (Arborio or specialized 'Kasha' rice works best for creaminess)
- 2 cups Water (Filtered water for the initial par-boil)
- 2 1/2 cups Whole milk (Full fat provides the most authentic texture)
- 1/4 cup Heavy cream (Optional, for extra indulgence)
Sweeteners and Aromatics
- 1/2 cup Golden raisins (Sultanas; soaked in warm water for 10 minutes then drained)
- 2-3 tablespoons Granulated sugar (Adjust to your preferred sweetness level)
- 1/2 teaspoon Fine sea salt (Essential to balance the milk sugars)
- 1 teaspoon Vanilla extract (High quality Madagascar vanilla is preferred)
- 1/4 teaspoon Cinnamon (Ground, for a subtle warmth)
Finishing Touches
- 4 tablespoons Unsalted butter (One tablespoon per bowl)
- 1/2 cup Fresh berries (For garnish)
- 1 tablespoon Honey (For drizzling)
👨🍳 Instructions
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1
Rinse the rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear. This removes excess surface starch and prevents the kasha from becoming gummy.
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2
In a heavy-bottomed saucepan or a Dutch oven, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot, and simmer for about 8-10 minutes, or until the rice has absorbed most of the water but is still slightly firm (al dente).
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4
In a separate small pot or microwave-safe jug, gently warm the milk and heavy cream until steaming. Do not let it reach a rolling boil.
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5
Pour the warm milk mixture into the par-boiled rice. Stir gently with a wooden spoon to combine.
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6
Add the sugar and sea salt. Stir again to ensure the sugar is fully dissolved.
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7
Simmer the rice and milk over very low heat, partially covered, for another 15-20 minutes. Stir every few minutes to prevent the bottom from scorching.
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8
While the kasha simmers, fold in the soaked and drained golden raisins. They will plump up further as they cook with the rice.
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9
Monitor the consistency; the kasha is ready when the rice is very soft and the liquid has thickened into a creamy, porridge-like sauce. It should be looser than a risotto, as it will thicken as it cools.
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10
Remove the pot from the heat. Stir in the vanilla extract and ground cinnamon.
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11
Cover the pot tightly with a lid and let it 'rest' for 5-10 minutes. This is a crucial Russian step called 'tomleniye' (languishing), which perfects the texture.
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12
Ladle the warm kasha into deep bowls. Create a small indentation in the center of each serving.
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13
Place a generous pat of butter in the center of each bowl, allowing it to melt into a golden pool.
💡 Chef's Tips
Always use short-grain rice (like Sushi rice or Arborio) because long-grain rice will not release enough starch to create the signature creamy texture. Never skip the 'resting' period; it allows the rice to finish absorbing the milk evenly without the risk of burning on the stove. If the kasha becomes too thick after resting, simply stir in a splash of warm milk to loosen it back to your desired consistency. For an authentic touch, use a heavy cast-iron pot which distributes heat more evenly and mimics the traditional Russian masonry oven. To prevent milk from burning, always rinse your pot with cold water before adding milk—this creates a thin moisture barrier.
🍽️ Serving Suggestions
Serve with a side of 'Sushki' (small, crunchy Russian bread rings) for a textural contrast. Pair with a glass of hot black tea served in a traditional 'Podstakannik' (glass holder) with a slice of lemon. Add a dollop of 'Varenye' (Russian fruit preserves), specifically sour cherry or strawberry, on top. Accompany with a few slices of buttered rye bread for a truly hearty village-style breakfast. For a modern twist, sprinkle with toasted walnuts or slivered almonds for added crunch.