Sweet buckwheat porridge with milk classic

To prepare buckwheat porridge with milk, I boil buckwheat porridge on water from the beginning. At the same time, I observe the proportion of one part of buckwheat and two parts of water. Before cooking, you need to prepare buckwheat groats: inspect, and if necessary, sort out buckwheat groats, choosing fine litter and grains not peeled from the husk. Don't be lazy! Ready-made buckwheat porridge does not tolerate foreign impurities in its composition. Rinse the cereal well, rubbing it between the palms, drain a few waters. Pour clean buckwheat into boiling water salted to your taste. After the water boils again, turn down the heat and leave the buckwheat languishing on a small flame under the lid for 15-20 minutes. Fill the ready-made hot buckwheat porridge with butter and pour it with milk. I add such an amount of milk that it covers the buckwheat 1-2 finger thick. Let the milk with buckwheat boil and turn down the heat, do not turn it off immediately. When the foam rises, just stir periodically. If you let the buckwheat boil together with the milk, the taste of the finished dish turns out to be homogeneous and saturated. There is no taste stratification of buckwheat porridge cooked in water and milk separately. Pour into serving plates and sprinkle with sugar. Enjoy your meal.