Buckwheat Milk Porridge
There are two ways to make buckwheat with milk. One is to cook the groats in milk from the start, which softens them unevenly and ends up gluey. The other, ours, is to steam them in water at two parts to one, then pour hot milk over at the end. The grains stay whole and the milk stays milk.
- Prep
- 5 min
- Cook
- 20 min
- Rest
- 10 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
- Per serving
- 300 kcal
Ingredients
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What to use instead
Raw green buckwheat cooks in half the time — 8 minutes — and needs 50 ml less liquid.
Makes: 4 servings, about 1.2 l
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Sort and rinse
Pick out any dark grains and rinse the groats in cold water. Cloudy rinsing water turns into a grey tint and a musty taste in the finished porridge.
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Step 2: Two parts water to one
Cover the buckwheat with water at 1:2 by volume, add the salt and bring to the boil uncovered.
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Step 3: Steam it covered
Put the lid on and cook for 15 minutes on the lowest heat without lifting it or stirring. Buckwheat cooks in steam, and every peek lets that steam out.
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Step 4: Let it stand
Take it off the heat and leave it covered for another 10 minutes. This is where the grains absorb the last of the moisture and turn fluffy.
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Step 5: Heat the milk
Bring the milk and sugar almost to the boil. Cold milk poured onto hot porridge forms an unpleasant skin and stops the grain halfway.
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Step 6: Bring them together
Stir the butter through the buckwheat, divide between bowls and pour the hot milk over at the table. Everyone then decides how much milk they want.
Tips & variations
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Tip
For a deeper flavour, toast the dry groats in a pan for 3 minutes until nutty before the water goes in.
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Variation
If you prefer it creamy rather than loose, pour the milk into the pan instead and simmer for 5 minutes, stirring.
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Swap
Raw green buckwheat cooks in half the time — 8 minutes — and needs 50 ml less liquid.
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Storage
Keep the cooked buckwheat up to 3 days in the fridge, away from the milk, and add hot milk each time you serve it.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 300 kcal | 1,200 kcal |
| Protein | 10 g | 40 g |
| Fat | 12 g | 48 g |
| Carbohydrates | 39 g | 156 g |
Approximate values calculated from standard ingredient data.
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