Rice porridge is a very slow process and the Chinese/Asians call it Congee or Juke. I used to make this porridge in a slow cooker(unconventional method) but you can purchase a Congee cooker. It takes all day but it's well worth it. I used 1-1/2 cups of a good quality rice and soaked it overnight. The next morning I drained it and rinsed it under cold running water. I added the rice to the crock pot / slow cooker with at least 3 cups of either homemade vegetable stock and water or chicken broth and water and I always added finely chopped onions, minced garlic and a dash of hot sauce but that was my personal choice. I do not have exact measurements because I did it by eye. I cooked this on high for the entire day, usually adding more liquid. It was absolutely delicious and excellent as cold weather comfort food. Now, Kasha is a different story. I make Kasha but it is a grain, not rice. My dear husband and father-in-law love it. Let me know if you are interested. Hope this has helped.
In Russian, buckwheat groats are referred to as гречка "gréčka", and the porridge made from this is known as гречневая каша "gréčnevaja káša". I make Kasha differently from the way my mother-in-law(Polish) did and it is very filling and nourishing.
OK, girls, in Russia (where I grew up), they call "kasha" everithing that is of a porridge consistensy. There is Grechnevaya kasha (made with buckweat), mannaya kasha (made with cream of wheat), risovaya kasha (made with rice, usually white short grain rice), etc. Are you talking about a creamy rice kasha? My mom used to make risovaya kasha quite often with milk and some sweetness added. Sometimes she added pumpkin to it, and made risovaya kasha with pumpkin. Can you described the taste of what you had in Russia?
I just may give it a try. Can you use canned pumpkin in place of fresh? I also found a recipe for mannaya, but it's no different from the way I make breakfast cream of wheat. And with that, I always add a pad of butter on top, and sometimes stir in some apricot preserves....yummy :)
Wow, Lori, I'm impressed with your research! My mom always used chunks of pumpkin in hers. I sometimes make it after Halloween, when we have pumpkins in the yard. She did add sugar and milk to it, so it was like a breakfast food. Not sure what would it turn out like if you used canned pureed pumpkin. They don't even sell that in Russia, so we never tried using that. I imagine it will still taste similar, the texture might be creamier is all. And yes, mannaya kasha is the same thing as cream of wheat.
This is the recipe I am looking for, the sweet rice porridge we had in a rural village in Russia. They made it with milk or without milk, and I preferred the one made with milk. I imagine it's a simple recipe, but I'm curious to know what type of rice works best, and how someone else makes it, before I try it.