rice...but I've also had it with barley.
The kishka I like is that black blood sausage. But I've seen other sausage type things called kishka that are yellowish, like in our local Jewish deli they sell a "kishka" that looks like this and is not nearly as tasty...to my taste
I'm sure broiling would also work well, though I like to fry it until it starts to pop open and the skin is mostly crispy, like this:
Starts like this
