VEGETARIAN

Milk Buckwheat Porridge

Breakfasts | Russian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Milk Buckwheat Porridge

Ingredients

Buckwheat - ½ cup
Milk - ½ cup
Water - ½ cup
Sugar - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare milk, buckwheat, and drinking water in a 1:1:1 ratio, meaning for one cup of buckwheat, you will need one cup of milk and one cup of water. Salt and sugar are optional, but you can use them to your liking, adjusting the amount to your taste.

Step 2

Sort the buckwheat, carefully selecting and removing not only debris and impurities but also any darkened kernels.

Step 3

Pour water into a small non-enamel pot or saucepan with a thick bottom and bring it to a boil.

Step 4

When the water boils, add the buckwheat and reduce the heat to the minimum. Cover loosely with a lid and wait until the liquid completely evaporates.

Step 5

Now pour in a cup of room temperature milk. To make the porridge sweet, add sugar along with the milk.

Step 6

Cook the buckwheat in the milk, stirring, for 10 minutes. Then remove from heat, cover tightly, and let it sit for another 10-15 minutes to infuse.

Step 7

Add butter, honey, or jam to the porridge just before serving. Use a deep dish like a bowl for cereal or a small bowl. Milk buckwheat porridge can be reheated, but it is better to prepare it in the amount that will be eaten at once — it tastes better that way.