Crumbly buckwheat porridge

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You say, "Well, what's interesting? The usual gruel." And you're right! Nevertheless, I want to share my way of cooking buckwheat. For this recipe it always comes out tasty, tender and crumbly. And taught me to cook as a student, in the Dorm (Oh, no wonder they say that hostel – the school of life!). And, most interestingly, you do not need to have any measuring cups... and buckwheat to sort out not have to...

Ingredients for Crumbly buckwheat porridge

Step by step instruction of cooking Crumbly buckwheat porridge

Шаг 1

In any saucepan, pour any amount of water. For some reason I always pour a little more. As soon as the water boils, place in it any amount of buckwheat. Never measure how much! Leave the pot alone for again, any fire – of course, I leave it on high, because always in a hurry.

Шаг 2

After about 5 -7 minutes to look in the saucepan. The seeds of buckwheat should start to open. Already? Great!

Шаг 3

Remove the pan from the heat and drain off water. A semi-mess fill with cold water from the tap for 1 finger above cereals. And again put on any fire. Once evaporated all the water – porridge is ready!

Шаг 4

What have we got? Dark water with impurities debris (from cereals) and a taste of bitterness we merged. So, buckwheat porridge turned out tender and flavorful. For this recipe it never burns!

Шаг 5

Try to cook at least once! I'm sure You will love the results!