Delicious buckwheat on water, or How to masterfully cook porridge

Most housewives think that cooking buckwheat porridge is a process so primitive that no recipe is needed. And how surprised they are when they try to cook buckwheat correctly for the first time. In fact, this cereal is not as simple as it seems at first glance. It conceals many secrets, knowing which you can make a really tasty side dish.

Such different buckwheat

Buckwheat porridge is a favorite dish of many children and adults. It gives a boost of energy, but at the same time it is a dietary product and contains about 340 kcal per 100 g. Buckwheat contains many micro- and macroelements, vitamins, and antioxidants. It is highly valued for its nutritional value, ability to cleanse the body of toxins and improve blood formation.

However, few people know that the benefits and taste of buckwheat directly depend on its type.

• Unroasted green egg considered the most useful. For health purposes, such buckwheat is first sprouted and then steamed in boiling water. The porridge always turns out crumbly and airy, but its taste and aroma are neutral.
• Fried core. There are several varieties that indicate the degree of contamination.In buckwheat of the first grade, the presence of 1-5% of impurities is acceptable, in the second - 5-7%, in the third - up to 10%. As a species it is considered less useful. But this drawback is more than offset by its unsurpassed aroma and taste. If the cooking time is correct, the consistency of the porridge will be crumbly.
• Chop, done. It is split buckwheat grains, which can be small or large. Its nutritional value is the same as that of fried kernels, but the price and cooking time are much less. Buckwheat cooks very quickly, but always turns out viscous. Best suited for milk porridges and as an additive for soups.

Rules for preparing delicious porridge

You can cook buckwheat according to different recipes and on different bases: water, milk, broth. Which option to choose depends on personal taste preferences. But to make the porridge tasty, you should follow a number of simple rules:

• Before cooking, the cereal must be washed at least 2 times.
• Buckwheat is filled only with cold water.
• The optimal cookware is deep, with thick walls and bottom, not enameled.
• You need to salt the porridge at the beginning of cooking.
• Initially, the pan is placed on high heat, and after the water boils, the cooking intensity is reduced to a minimum.
• Do not stir the boiling porridge, and do not remove the lid from the pan (so that the buckwheat is crumbly).

Proportions of water and buckwheat

After cooking, buckwheat grain increases approximately 3 times. This means that you need a sufficient amount of liquid to prepare the porridge.

• standard proportions of buckwheat and water are 1:2;
• buckwheat requires less water, the ratio is 1:1.5.

Thus, from 100 grams of cereal you get 300 grams of porridge.

The volume of water can be adjusted during the cooking process.If the porridge has already boiled, but there is still liquid left, it should be drained using a colander. Conversely, if the water has boiled away and the half-cooked porridge begins to burn, you need to add about half a glass of water.

Cooking duration

The average cooking time for buckwheat is 20 minutes. However, it is correct to focus not on the clock, but on the proportions of water and cereal. The porridge is considered ready when all the liquid has been absorbed. The speed of the process depends on many parameters: the strength of the fire, the thickness of the walls of the pan, the presence of a lid, the type of cereal. Fried kernels take longer to cook, and chopped eggs take longer, in 10-15 minutes.

To boil buckwheat as quickly as possible, you can pour cold water over it and let it swell for 2-3 hours. Then the cooking time will be reduced to 10 minutes. By the way, porridge can be prepared without cooking, you just need to pour boiling water over the buckwheat and leave it in a thermos for 4-5 hours.

2 classic recipes

Most often, buckwheat porridge is prepared in water. In this form, it is good as a side dish for meat, mushrooms, and fish. The second most popular simple recipe is milk buckwheat porridge, which is served as an independent dish.

• Buckwheat on the water.

To prepare, you will need the following ingredients: 1 glass of clean cereal, 2 glasses of water, 0.5 tablespoons of salt, 50-100 g of butter. Buckwheat is poured with water, salt is added, and the porridge is cooked over low heat for 15-25 minutes. At the end add oil.

• Buckwheat with milk.

Ingredients: 1 glass of washed buckwheat, 1 glass of water, 1 glass of milk, 50-100 g of butter or cream, salt and sugar to taste (0.25 teaspoon of salt and 1 tablespoon of sugar is recommended). First, the cereal is cooked until half cooked in sweetened and salted water for 10 minutes, then hot milk is poured in. From this moment on, the buckwheat is stirred periodically.Readiness is indicated by a uniform, loose consistency and boiled grains. On average it takes 5-10 minutes.

How to cook buckwheat in water in a saucepan?

This is the simplest option for preparing porridge, which even a child can master.

Step-by-step instructions for cooking buckwheat in water:

1. Pour the cereal into the pan and rinse, draining the water 2-3 times. Floating grains and debris should be collected with a spoon and thrown away.
2. Pour cold water over wet buckwheat. The volume of liquid should exceed the volume of cereal by 2 times.
3. Place the pan over high heat and wait until it boils.
4. Salt the buckwheat to taste or at the rate of 0.5 teaspoon per 100 g of dry cereal.
5. Cover the pan and reduce heat.
6. After 15 minutes, check the readiness of the porridge. If necessary, cook for another 5-10 minutes.
7. Add butter. The flavorful porridge is ready!

In an enamel pan, buckwheat can burn, so during the cooking process you need to make sure that there is enough water. It’s better to undercook the porridge a little, add oil and leave it covered until it’s done.

How to cook buckwheat in a slow cooker?

Most multicooker models have the desired mode on the display: “Porridge” or “Buckwheat”. In this case, you should add the ingredients according to the standard recipe and press the desired button. If such modes are not found, you can cook buckwheat in a multicooker using one of the following methods:

• by selecting “Soup” in the menu and adjusting the time by 20 minutes;
• in the “Multi-cook” mode with settings of 90-100 degrees and 20 minutes;
• in the “Multi-cook” mode with settings of 60 degrees for 40-60 minutes;
• in the “Pilaf” or “Rice” modes.

To prepare delicious buckwheat porridge, it is recommended to choose a green variety and fry the grain yourself at a temperature of 130 degrees for 3 minutes (stirring constantly).The buckwheat should first be washed and dried so that it does not stick to the surface.

How to prepare milk buckwheat porridge?

Cooking buckwheat in milk is a little more difficult than in water. According to the technology, it is correct to first bring the cereal to half-cooked in water, and then pour in hot milk and finish cooking. But there is a simpler recipe that does not require much effort.

So, let’s quickly cook buckwheat porridge with milk:

1. Pour the washed cereal with milk, maintaining a ratio of 1:4.
2. Add salt and sugar.
3. Place the pan on the fire.
4. Cook, stirring occasionally, 35 minutes.
5. Add a cube of butter to the finished porridge.

Boiled buckwheat can be surprisingly tasty if you prepare it according to the recipe and take into account the tips given above. Try it too!