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.
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