How to cook buckwheat dairy cereal

Buckwheat porridge has long been valued in Russia for its useful and taste qualities. It can be liquid, crumbly, sticky, with milk or non-dairy, with fruit pieces. Buckwheat porridge can be served as a separate dish or on the side. In addition, it is useful to people with diabetes, gastro-intestinal diseases. This grain increases the elasticity of blood vessels. With this purpose it is recommended to include in the menu as often as possible.

You will need

• • buckwheat - 1 Cup;
  • milk - 2 glasses;
  • salt
  • sugar
  • butter - to taste.

Instruction

1. Loop cereal, remove bad beans. Rinse it several times until the water is light. In order for buckwheat porridge turned out crumbly, you need to first rinse it in warm water and then in hot. Warm the liquid removed from the surface of the grains of starch, and hot - the fat that can accumulate during storage.
2. Pour into the pot the required amount of milk and put it on a slow fire. As soon as it boils, add rinsed buckwheat.
3. Cook the oatmeal for 20 minutes. The first 3-5 minutes you should cook the grits on high flame and then on slow. Should not be during cooking, open the lid and stir the buckwheat - it is preparing to ferry. 5 minutes until cooked add the butter. Allow to stand for some time.
4. To save of minerals and vitamins, cook buckwheat groats for 5 minutes. Then add the butter, cover tightly with a lid and wrap in a blanket for 20-30 minutes. After a specified period of time the quinoa is ready to eat.
5. Serve the dish to the table with slices of fruit, honey or sugar. Sugar is recommended to pour in the hot porridge and stir until dissolved.