Buckwheat Porridge Recipe

Ingredients

• 1 1/2 cup water
• salt to taste
• 1/2 cup buckwheat groats
• 1 tsp butter
• 1/4 cup milk ((see notes))
• 1 ripe banana ((see notes))
• 1 pinch cinnamon powder ((see notes))

Instructions

1. 1

   Start by rinsing the buckwheat thoroughly under running water to remove any bitterness.

2. 2

   Then, bring the water to a boil in a medium-sized deep saucepan. Add a pinch of salt to enhance the flavour of the buckwheat.

3. 3

   Stir in the drained buckwheat groats and cook on medium heat until most of the water is absorbed, which should take around 6–8 minutes.

4. 4

   Lower the heat, cover the saucepan with a lid, and allow the buckwheat to steam for another 5 minutes. Switch off and keep covered for another 5 minutes. This helps it cook through and become fluffy.

5. 5

   Check to ensure there’s no residual water, then fluff the buckwheat with a fork. Transfer it to a serving bowl.

6. 6

   My favourite topping suggestion: Mix in butter while still warm and then add some cold milk. Top with sliced bananas and sprinkle with cinnamon or cardamom. Serve warm and enjoy! The cold milk helps in cooling it down so you can have it immediately!