The traditional delicious and healthiest breakfast is porridge. In pursuit of slimness and muscle relief, many prefer porridge boiled in water, but there is nothing tastier than milk buckwheat porridge, especially since the difference in the number of calories is minimal, and the pleasure received from breakfast in the morning can charge you with vigor and positiveness for the whole day …
Properties of buckwheat
Everyone loves buckwheat porridge with milk, as they say, both old and small. And this is no coincidence, because buckwheat porridge is always tasty and healthy. Everyone has heard about the miraculous properties of buckwheat, there are legends about it, and from fashionistas you can only hear that the buckwheat diet for weight loss is one of the best. Therefore, we are not lazy and prepare milk buckwheat porridge for the morning. Then both the figure and health will be in order. And for children it is very, very useful. Buckwheat porridge with milk is only viscous, by definition it is not crumbly, because the amount of liquid increases during cooking, and the milk soaks and envelops the cereal. Depending on whether you choose kernel or done for cooking, the consistency of buckwheat in milk will slightly change. Accordingly, the calorie content of the final product will depend on the fat content of the milk.
Ingredients
(4-6 servings)
- 1 cup buckwheat
- 0.5 l. water
- 0.5 l. milk
- 2-3 tbsp honey or sugar
- a pinch of salt
- 30 gr. butter
Cooking buckwheat porridge in milk
- So, first of all, we carefully sort out buckwheat groats.
- We take a cast-iron cauldron or a saucepan with a thick bottom. Pour water and put on fire.
- While the water is heating, wash the buckwheat in cold water. Then we carefully drain the water.
- Throw buckwheat into boiling water. When the water boils, reduce the heat to low and cover with a lid.
- Literally five minutes after boiling, pour in hot milk. Add a pinch of salt and sugar. If you plan to put honey instead of sugar, then add honey after the end of cooking, when the milk buckwheat porridge cools down a little, or directly into the plate.
- We continue to cook the porridge over low heat for another 10 minutes. Stir our porridge periodically.
- Trying buckwheat for readiness. If the cereal has become soft, then this is a clear sign of readiness. If it's still a little harsh, let it simmer for a few more minutes.
- At this stage, add butter to the porridge. How much depends entirely on you. According to popular wisdom, you can't spoil porridge with butter. Enough 20-30 grams.
- Turn off the finished buckwheat porridge in milk, cover with a towel and leave to infuse warm for another 10 minutes. After ten minutes, delicious and aromatic porridge can be served on the table. Don't forget to put honey and milk on the table.
