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kasha in a rice cooker

  • thew Sep 9, 2009 12:57 PM
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has anyone done this?

seems to me if i dry fry it with the egg in a pan and then i could just put it in the rice cooker on the white rice setting with the same 2-1 proportion of water.

is there any reason this wouldn't work?

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  1. directions here:
    http://clovetwo.com/articles/story.as...

    and here:
    http://books.google.com/books?id=q3E_...

    1 Reply
    1. re: goodhealthgourmet

      i have that book, but i always found kasha when made w/out the egg step is mushy, and that recipe didn;t feel right to me. thats why i asked for people w/ actual experience,a s opposed to recipes

    2. I've done it with moderate success, but the results were indeed a bit too soft/mushy, and I haven't tried it often enough to get it down. I think there are a few things that probably help: using coarse kasha, soaking it for a bit first so that the kernels cook more evenly, and maybe going a little under on the water. My mother also always said that a bit of salt makes the kasha cook better.

      I tend to find that the anonymous Russian brands cook up softer than Wolff's, though my last few boxes of Wolff's were also kinda mushy, somehow. (Maybe I've just been inattentive somehow) I like it toothsome and robust. :) I've also never tried it in our neuro fuzzy, only in the element cooker.

      And I definitely never use egg for kasha, so I have no insight there!

      Incidentally, my mother (who has cooked kasha probably just about every morning for the last 60 years) recently reported that the microwave works well! I don't know the details, but I can try and find out.

      3 Replies
      1. re: another_adam

        i grew up on kasha as well, was probably the primary grain in my household.

        the egg most assuredly keeps the grains separate, and keeps the mush factor down.

        ok.. i will be experimenting with this, and will report back

        1. re: thew

          the egg thing is really interesting- i had never heard of it until i was an adult (grew up having fluffy separated kasha every morning with milk, it was cooked with no additives other than salt). after i heard about it, i tried the whole egg+toasting thing a couple times, but always found the results to be mushy! i musta done something wrong. it might have been confounded with using a different brand of kasha, too, though-- i grew up on wolff's whole kasha, but was trying various things from the russian supermarket at that time...

          hmmm, this is inspiring me to start experimenting! incidentally, i did try a few times to mix a bit of kasha in with my rice for lunch. it cooked up OK, but you definitely need whole kasha for that.

          1. re: another_adam

            we usually ate coarse, not whole. so who knows?

      2. OK, just gave this a quick try, with not stellar but possibly fixable results.

        Procedure: just like for rice. One rice cup of Wolff's whole kasha, washed, went into the neuro fuzzy with water to the 1 cup line (i.e., not 2:1 ratio; just the same ratio one would use for white/brown rice). I think that due to the visual angle and the fact that I'm not used to putting just 1 cup in the cooker, I went a bit over on the water. I also forgot salt. No soaking time, just hit cook and let it go. After it beeped, let it sit 10 mins and then opened to let out excess steam.

        Results: indeed, a bit mushy on the bottom; not terrible, but not totally fluffy/separate. This could be due to the excess water, and in fact I'm not sure that just 1 cup of rice works all that well, either! Next time, I'll try at least two cups (I never make less than three of rice, and know to go a little under on the water even then), and I'll make sure not to add so much water. I'm not sure whether a little soaking time would help or hinder in this case. For rice, I think it helps the kernels cook more evenly, so the exteriors don't get so starchy/mushy. Something similar might be true in this case, but the kasha grains are already more delicate than the rice, so maybe they'd just split apart more easily. Also, with more kasha at a time, there would be more of the fluffier top part. In fact, I think this is probably the only reason why I think the stovetop version was better--smaller pot, more on the top.