Pshyonnaya Kasha

Nutrition · per serving

Steps

1. 1

   Rinse the millet in several changes of cold water until the water runs mostly clear. This removes excess surface starch and any bitterness. Drain well.

   140 g millet
2. 2

   Combine the rinsed millet, water, whole milk, and fine salt in a medium heavy-bottomed saucepan. Set over medium heat and bring just to a gentle simmer, stirring frequently at first so the milk does not catch on the bottom.

   140 g millet250 ml water500 ml whole milk2 g fine salt
3. 3

   Once simmering, reduce to low heat and cook uncovered for 12-15 minutes, stirring every few minutes, until the millet is tender and the porridge is creamy but still loose; it will continue to thicken as it stands. If it thickens too fast before the grains are fully tender, add a small splash of hot water or milk.

   140 g millet250 ml water500 ml whole milk2 g fine salt
4. 4

   Stir in the unsalted butter and honey until fully melted and evenly incorporated. Cook for 1 minute more on very low heat to blend the flavors.

   30 g unsalted butter30 g honey
5. 5

   Remove from the heat, cover, and let the kasha rest for 5 minutes. This final rest allows the millet to finish absorbing liquid and gives the porridge a soft, fluffy texture.

6. 6

   Spoon into warm bowls and finish each serving with a little extra unsalted butter and honey. Serve hot.

   10 g unsalted butter10 g honey

Origin & History

Pshyonnaya kasha is a traditional Russian millet porridge with deep roots in rural home cooking, where grains were a daily staple and milk enriched simple meals. Sweet versions with butter and honey have long been served as a comforting breakfast or supper, especially in colder months.