📝 About This Recipe
Druzhba Kasha, translating to 'Friendship Porridge,' is a beloved Russian classic that celebrates the harmonious union of golden millet and pearly round-grain rice. This nostalgic dish was a staple of Soviet-era breakfasts, prized for its creamy texture, subtle sweetness, and the way the two grains perfectly complement each other’s flavors. Slow-cooked in milk until velvety, it represents the ultimate comfort food that warms the soul on a cold morning.
🥗 Ingredients
The Grains
- 1/2 cup Golden Millet (thoroughly rinsed)
- 1/2 cup Round-grain White Rice (such as Krasnodar, Arborio, or Sushi rice)
Cooking Liquids
- 2 cups Water (filtered)
- 2 1/2 to 3 cups Whole Milk (room temperature is best)
Seasoning & Enrichment
- 4 tablespoons Unsalted Butter (high quality, divided)
- 2-3 tablespoons Granulated Sugar (adjust to taste)
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Vanilla Extract (optional, for a modern aromatic touch)
Toppings
- 1 drizzle Honey or Maple Syrup (optional)
- 1/4 cup Dried Apricots or Raisins (chopped)
- 2 tablespoons Toasted Walnuts (crushed)
👨🍳 Instructions
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1
Begin by preparing the millet. Place the millet in a fine-mesh sieve and rinse under cold water. Then, pour boiling water over the millet and let it sit for 2 minutes; this crucial step removes the natural bitterness often found in the grain's coating.
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2
Rinse the round-grain rice under cold running water until the water runs clear, which removes excess starch and ensures a creamy rather than sticky consistency.
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3
In a heavy-bottomed saucepan or a traditional Dutch oven, combine the rinsed millet, rice, and 2 cups of water.
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4
Add the salt and bring the mixture to a gentle boil over medium-high heat.
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5
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 10-12 minutes, or until the water is mostly absorbed by the grains.
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6
Pour in 2 1/2 cups of the milk and add the sugar. Stir well to combine, ensuring no grains are sticking to the bottom of the pot.
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7
Keep the heat on low. Cook uncovered or partially covered for another 20-25 minutes. Stir frequently with a wooden spoon to release the starches and create a porridge-like texture.
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8
If the kasha becomes too thick before the grains are fully tender, add the remaining 1/2 cup of milk.
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9
Once the grains are soft and the mixture has reached a thick, pudding-like consistency, stir in 2 tablespoons of the butter and the vanilla extract (if using).
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10
Turn off the heat. Cover the pot tightly, and if possible, wrap it in a thick kitchen towel. Let it 'rest' (tomit) for 15 minutes. This traditional Russian technique allows the grains to fully swell and the flavors to meld.
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11
Give the kasha one final stir. The texture should be lush and spoonable.
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12
Ladle the warm porridge into bowls. Top each serving with an additional small pat of butter, which will melt into a golden pool on top.
💡 Chef's Tips
Always scald your millet with boiling water before cooking to ensure it doesn't taste bitter. Use a heavy-bottomed pot (like cast iron) to distribute heat evenly and prevent the milk from scorching. The Russian proverb 'You can't spoil kasha with butter' is true—don't be afraid to be generous with the butter for the most authentic flavor. If you prefer a thinner consistency, simply whisk in a little more warm milk just before serving. For an extra layer of flavor, you can lightly toast the dry millet in the pot for 2 minutes before adding water.
🍽️ Serving Suggestions
Serve with a side of black rye bread topped with a slice of hard cheese for a classic Russian breakfast contrast. Pair with a glass of hot Russian tea (Chai) served with a slice of lemon. Top with a spoonful of 'Varenye' (Russian fruit preserves) like strawberry or raspberry for extra sweetness. Add a sprinkle of cinnamon and some sliced fresh apples for a more autumnal flavor profile. For a savory twist, omit the sugar and vanilla, and serve with sautéed mushrooms and onions.