Kaszka Breakfast Recipe With Rice-Based Cereal Powder
I used to help in our family restaurant, love good food and enjoy thinking up creative ways to cook and use leftovers to avoid food waste.
This delicious and satisfying breakfast was the result of experimentation
Diana Grant
Trying Out a New Food Product
Whilst shopping in a local International food store in London, I came across some kaszka. I knew the name—it is a Polish and general East European rice-based cereal powder. I had never tried it but thought I would experiment.
A Successful Result
The kaszka instructions were only in Polish, illustrated with pictures, so I took a leap into the unknown, using guesswork as I don't speak the lingo (although I do have dictionaries in several European languages). However I guessed that mleko meant milk and wanilia meant vanilla. The pictures showed various steps and that the mixture should be stirred with a liquid, which I assumed was milk or water.
I tentatively put some kaszka in a cereal bowl and added some milk which I had previously warmed. I mixed it up until the texture seemed satisfactory. It had a slightly sweet flavour and I quite liked the taste. It made a nice pudding, a bit like rice pudding or semolina, but much smoother.
Kaszka with warmed milk
A Surprise Finding
After doing some research, I later discovered that the particular product I had purchased, Bobovita Kaszka, was actually a type of baby-food rice porridge with natural sweetening and no added sugar. So, in other words, it was mildly sweet.
Coconut Milk
The Alpro coconut milk carton was in my store cupboard and once more I had been feeding my curiosity about products which had been around for a while but were new to me, so I had purchased it recently as an experiment to see what it tasted like, but had not yet got round to trying it out. It's actually a milk-free alternative to milk, especially useful for lactose intolerance.
My Experimentation Progressed
The next time I used the kaszka powder, I thought it would make a good cereal rather than a pudding, so I did the same again, mixing liquid with the powder, but this time instead of adding milk, I added Alpro coconut milk, which is a substitute for real milk, and I also added a mixture of flaked coconut and dried fruit (consisting of raisins, cranberries and chopped dates). I then warmed the mixture in the microwave for one minute so that it was not cold but not hot either.
It was delicious and I will certainly have that for a nutritious breakfast quite often in future.
Kaszka with coconut milk and dried fruit
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
5 min | 1 min | 6 min | 1 serving |
Ingredients
- 1 1/2 to 2 tablespoons kaszka
- 2 tablespoons Alpro coconut milk (use 4 tablespoons if omitting plain milk)
- 2 tablespoons milk (use 4 tablespoons if omitting Alpro coconut milk)
- Small handful coconut flakes and dried fruit (e.g., cranberries, raisins, chopped dates)
Optional addition:
- 1 to 2 dessertspoons coconut or plain yogurt
Instructions
- Mix all the ingredients together in a small bowl.
- The mixture is then ready to be eaten cold. Alternatively, warm the mixture in a microwave for 1 minute before serving.
- Optional: Top with plain or coconut yogurt.
Healthy, Easy Vegan Kaska Breakfast
© 2021 Diana Grant
Do Leave Your Comments, Questions and Suggestions Here
Mark Tulin from Palm Springs, California on July 01, 2021:
Looks like a rice-based oatmeal. Something that a gluten-free person like me could eat. Thanks.
