Buckwheat milk porridge
Description
The recipe won't take much time. I don't know about your family, but in mine, everyone loves porridge. Buckwheat porridge made with milk is one of the most favorite dishes. Proper milk buckwheat porridge should be cooked in milk, not just poured with milk. I cook it to different consistencies, depending on my family's preferences. If you want fluffy porridge, the amount of liquid should be twice the amount of grain. For a softer, creamier porridge, use much more liquid and cook it longer. I'll explain. Serve hot.
Instructions
- 1
Step 1
We sort the buckwheat groats, rinse them, and pour water over them. Add salt and sugar.
- 2
Step 2
And simmer over slightly more than medium heat until the water has completely evaporated.
- 3
Step 3
Pour in the milk, reduce the heat, and cook until the grain reaches your desired level of doneness. At the end of cooking, you can add butter.
- 4
Step 4
You can prepare milk buckwheat porridge as a soft mash, with plenty of milk, or fluffy. Choose your preferred version.