Boil buckwheat porridge in milk and water for 25 minutes.
How to cook buckwheat porridge
Products
Buckwheat – half a glass
Water – 1 glass
Milk – 1,5-2 cups
Butter – 1 tablespoon
Salt – 1 pinch
Sugar – 2 teaspoons
How to cook
- Pour the groats into a deep bowl and fill with tap water.
- Stir and remove floating plant debris from the water surface.
- Put the buckwheat in a saucepan and cover with water previously heated in a kettle.
- Bring to a boil and cook for 3 minutes.
- Pour in milk.
- Add salt, sugar and bring to a boil again.
- Cook for another 3 minutes.
- Cover and reduce heat to low.
- Keep on low heat for another 10 minutes.
- Stir and put a tablespoon of butter in the porridge.
- Let the porridge brew under a closed lid for another 5-10 minutes.
- Stir one more time and place on bowls.
Delicious facts
– The thickness of the porridge can be adjusted by the duration of the boil of the liquid. If in your opinion the porridge is too liquid, just evaporate the excess moisture, but if you like the porridge thinner, then just add a little more milk.
– Milk is added to porridge 3-4 times more cereals. It all depends on what kind of porridge you prefer.
– If you cook buckwheat porridge for a child from 5 months old, then the best solution would be to replace granulated sugar with fructose syrup sold in pharmacies or pastry shops, and after cooking, the porridge itself should be rubbed through a sieve into a homogeneous mass.
– Buckwheat porridge, as natural substitutes for sugar, is perfect for such dried fruits as black quiche-mish raisins, dried apricots and candied fruits. Fruits such as pear, banana, or apricot can be added. Sweet tooths can add jam, condensed milk, honey and grated chocolate to the porridge.
– Buckwheat is a real record holder among cereals in terms of protein and amino acids content. For comparison, if in buckwheat there are 100 g of proteins per 13 g of the product, then in pearl barley the same indicator is only 3,1 g.
– Sweet buckwheat porridge is suitable for children and can be served with a chopped apple or banana. Adults may like the porridge with cinnamon. Salted buckwheat porridge is delicious with fried onions, bacon, mushrooms, sour cream. Also, if the buckwheat porridge is not liquid, you can cook gravy to it.
– If you want to cook buckwheat porridge for “bastards”, you must first boil 1 cup of buckwheat in 2,5 cups of water (until the water boils away), and only then continue to cook with the addition of milk.
– Calorie value buckwheat porridge on water – 90 kcal / 100 grams, on milk – 138 kcal.
– When cooking buckwheat does not interfere, porridge is cooked under the lid. Stirring is necessary only when adding butter, salt and sugar. Salt and sugar should be added to the porridge a few minutes before the end of cooking so that all ingredients are well saturated with sweet or salty taste.
Look at the general rules for cooking buckwheat!