The most delicious is always able to cook buckwheat porridge in milk. Especially if you take a fat homemade product. The consistency will depend on how much fluid is used, as well as the core or prodel selected as the basis.

Classic buckwheat porridge in milk

The classic recipe does not include any extra ingredients. And milk is halved with water. If you want to cook porridge more satisfying, then you can not do this. Ingredients: 1 tbsp. purified still water and milk, half a glass of buckwheat kernel, a pinch of table salt, a large spoon of white sugar.

  1. Croup is moved and thoroughly washed in several waters. All pop-up waste must be removed.
  2. Buckwheat is poured with water and brought to a boil. Further, under the lid on minimal heat, it is left until the water is completely boiled away.
  3. The dish should go dark.
  4. Next, slightly boiled cereal is poured with milk. It should not be cold.
  5. The mass is sweetened, salted and left on the fire only until it boils. Next, the pan is removed from the heat, wrapped up and left for 20 minutes to insist.

A treat is served with plenty of melted butter.

Approximate proportions

To make the dish really tasty, you need to observe the proportions of dry products and milk. For liquid porridge it is 1:10, for a more viscous base - 1: 8. If you want to cook a rather thick dish, the proportions will be 1: 6. Experienced housewives determine the ratio by eye.

You can only use milk or its combination with water. A very mouth-watering dish is obtained on low-fat cream.

How much time to cook?

Cooking time depends on which liquid buckwheat is poured into. If water, then the total cooking time is 20 minutes. If milk - 30-35 minutes.

 

The recommended time changes slightly if a dish is prepared in a slow cooker. Depending on the program, 20-30 minutes will suffice. The main thing is that by the end of cooking, the croup has completely absorbed all the liquid.

Slow Cooking Recipe

To be sure that the treat will not burn out, it will turn out tender and crumbly, you can cook it in a “smart pan”. Ingredients: 1 tbsp. high-quality buckwheat, 3 tbsp. fat milk (best of all - homemade), 3 large spoons of granulated sugar, a large piece of butter, salt on the tip of the spoon. Buckwheat porridge with milk in a slow cooker requires a sequence of actions.

  1. The groats are removed, disposed of, and then washed with cold water until the liquid is transparent.
  2. Prepared buckwheat is poured into the bowl of the device. Groats are salted and sweetened. Immediately the diced butter is sent to the products.
  3. The components are poured with milk, and in the "Croup" mode, the dish is cooked until the end of the program.

If the hostess is afraid to make the porridge too sweet, you can pour sugar directly into the plates, without adding it in the cooking process.

How to cook for children?

Buckwheat in a very different form is very useful for children. Kids will especially enjoy its sweet version in milk. Ingredients: 160 g of cereal, salt on the tip of a spoon, 120 ml of fat cow's milk, 35 g of butter, honey or sugar, 380 ml of water.

  1. Groats are thoroughly washed in several waters. Then it immediately pours out into the bowl of the device, is filled with water and cooked in the quenching mode until all the liquid has evaporated.
  2. Next, oil is laid out in buckwheat. The mass is salted, sweetened to taste or seasoned with honey.
  3. In milk porridge mode, the dish languishes for another 7-8 minutes, after which it is immediately served to the table.

The treat is liquid, so it is convenient to eat even for the smallest family members.

Buckwheat milk porridge with bananas

Buckwheat cereal does not go well with almost all fruits and berries. But there is a delicious sweet exception - bananas. They complement cereals well and allow it to turn into a healthy diet dessert. Ingredients: half a liter of skim milk, 90 g cereals, 1-1.5 large spoons of white sugar, salt on the tip of the spoon, large soft banana.

  1. The groats are carefully sorted and washed. If dark hard grains remain in it, then they are able to completely ruin the dish.
  2. Prepared buckwheat is poured with heated cow's milk and sent to cook. The product will languish under a lid over very low heat.
  3. When the cereal is about half ready, it can be sweetened and salted.
  4. At the same stage, a banana cut into small cubes is added to the dish. The fruit should be ripe and soft, but not blackened.
  5. The dish is brought to full readiness and removed from the fire.

Serves hot to the table. If desired, you can add butter to it, and instead of granulated sugar - natural bee honey.

With pumpkin

Of all vegetables, appetizing pumpkin is best suited for buckwheat in milk. This juicy fruit adds brightness to the taste of the dish, and also makes its appearance more fun and attractive. Among buckwheat grains there are bright orange cubes. Ingredients: 330 g pumpkin, white onion, sprig of rosemary, 1 tbsp. buckwheat, 3 large spoons of quality olive oil, half a liter of fat milk, a clove of garlic, salt, a mixture of colored ground peppers.

  1. First, buckwheat is boiled in salted milk until cooked. You can first fill the product with water and bring to softness, and then later darken until the process is completed in hot milk.
  2. Onions finely chopped and fried in oil until golden brown. It is important to use olive at this stage.
  3. Pieces of garlic and rosemary are fried in the same bowl. Further, the components of the pan are thrown away, and on the remaining fragrant oil, pumpkin cubes are prepared until soft and appetizing.
  4. To the finished orange vegetable, onion frying and ready buckwheat are laid out. To taste, the dish is salted and peppered.

The resulting porridge will be an excellent side dish for meat cooked in any way.

 

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