IllustrationIllustration – not a dish we made, so it may look a little different. Photo: Laitr Keiows, CC BY-SA 3.0, Wikimedia Commons.
Buckwheat porridge with milk
Just like in childhood – warm, simple and filling. Buckwheat and milk, and no fuss at all.
⏱ 20 min · serves 1 · Lithuanian home cooking · Not spicy at all
Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Milk · may contain traces of gluten (check the labels)
Ingredients (serves 1)
- Buckwheat (dry)60 g
- Milk 2.5%250 ml
- Butter5 g
Also: A pinch of salt, water
Method
- Get ready: pick over the buckwheat (60 g), rinse it in cold water and let it drain.
- If you want a more fragrant porridge, toast the buckwheat in a dry frying pan over medium heat for 2 min, stirring.
- Put the buckwheat in a small pan, pour in 150 ml water and add a pinch of salt. Bring to the boil over high heat, then cover and simmer over low heat for 15 min until the water is absorbed.
- While the buckwheat cooks, warm the milk (250 ml) in a separate small pan over low heat for 3–4 min, until warm but not boiling.
- Spoon the porridge into a bowl, pour over the warm milk and add the butter (5 g).
Tips
- Toast the buckwheat in a dry frying pan for 2 min before cooking – it'll be more fragrant.
- Warm the milk separately – that way it won't boil over.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.