Sweet milk buckwheat porridge

For cooking, you should choose buckwheat with a whole kernel. Milk is of course better to take homemade. But if you use the purchased fat-free, then the porridge will be less caloric. The same goes for sugar. You can not add it at all to get a dietary version of buckwheat. And sweet tooths do not have to increase the amount of sugar - when serving porridge, pour honey deliciously. It is both sweet and more useful than sugar. Milk buckwheat porridge can be heated, but it is undoubtedly better to cook it in the amount that will be eaten at a time. It's much tastier this way.

1. We sort out buckwheat, carefully select and remove specks, impurities, darkened kernels. Only by washing the cereals, all unnecessary will not be removed. So, we put the sorted cereal in a bowl, fill it with water. Mine to wash off all the dust and dirt. we merge the ode. Mine on the same principle repeatedly.

2. In a saucepan in which we will cook porridge, pour water, send it to the fire. It is desirable that this pan is not enameled. Bring the water to a boil. When the water boils, we put clean prepared cereals in it.

3. Reduce the fire to a minimum. Cover the pan with a lid. We torment the buckwheat until the liquid has completely evaporated.

4. Well, now pour the milk into the pan. Milk should be at room temperature. At this stage, add sugar and a pinch of salt. Cook buckwheat in milk, stirring, for 10 minutes.

5. After the specified time, remove the pan from the heat, close the lid tightly. You can additionally insulate with a towel. We leave it for another 10-15 minutes so that the porridge is infused.

We serve the dish on the table. Additionally, if desired, such porridge can be seasoned with butter and honey. But this can only be done immediately before serving.

Eat with pleasure!