My daughter LOVES kasha, but every time I try to make it, it comes out mushy, not fluffy.
I've done the coat-with-egg-then-toast, then add boiling water method and today I tried sautéing the kasha in butter first, then steamed with (hot) chicken stock. Both times mushy.
Too much liquid? Both recipes called for a 1 to 3 ratio.
What's your secret? Help!