Kasha Pudding

Preparation info

  • Makes


    • Difficulty


Appears in

Good to the Grain

By Kim Boyce

Published 2010

  • About

Kasha, the kernel of the buckwheat grain, has a slightly waxy, al dente texture unlike any other grain. This pudding is scented with nutmeg and vanilla and is quite loose and creamy when it’s pulled from the oven. If you prefer your pudding thicker, leave it in the oven for a few minutes longer than the recipe suggests, but remember that it will thicken as it cools. Top each bowl of pudding with ripe fruit, as this really brings out the flavor of the vanilla bean.


  • ¾ cup kasha (buckwheat groats)
  • 1 tablespoon unsalted butter
  • ½ teaspoon kosher salt
  • cups whole milk
  • 1 cup heavy cream
  • ¼ cup dark brown sugar
  • 2 cinnamon sticks
  • 1 teaspoon freshly grated nutmeg
  • 1 vanilla bean, split and scraped


    1. Preheat the oven to 400°F. Add the kasha, ¾ cup water, butter, and salt to a 2-quart baking dish. If the dish has a lid, put it on; otherwise, cover the dish securely with aluminum foil.
    2. Bake for 20 minutes, or until the kasha is al dente and the water has been absorbed.
    3. Meanwhile, in a large bowl, stir together the milk, cream, brown sugar, cinnamon sticks, nutmeg, and vanilla bean, adding both the scraped vanilla beans and the pod.
    4. After the kasha has had its initial cooking, add the milk mixture to the kasha, stir, replace the lid or foil, and return the dish to the oven to bake for 30 more minutes. After 30 minutes, stir the kasha (it will still be quite thin at this point) and bake the dish, covered, for 15 minutes more. The pudding is done when the kasha is tender and the milk has barely thickened. Don’t worry if the pudding seems quite loose, as it will thicken as it cools. If you prefer your pudding thicker, remove the lid after 45 minutes and bake 5 minutes more, uncovered.
    5. Let the pudding cool for about 15 minutes before serving. Spoon it into 8 bowls and top with seasonal fruit, if desired.