Buckwheat Porridge with Milk
A soft, creamy buckwheat porridge cooked with milk and butter, perfect for babies aged 12+ months.
- Time
- 25 min
- Serving
- 202 kcal
- Ingredients
- ≈ $0.37
- Protein
- 8 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 35 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 3 Butterpack 180 g ≈ $1.58 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the buckwheat1 in cold water until the water runs clear, then drain well. Warm the milk2 until it’s just hot to the touch.
Place the buckwheat1 in a pot, cover it with water (about 1.5 cm above the grain), and simmer covered on medium heat for 10–12 minutes until the water is absorbed.
Pour in the warm milk2, stir, and cook on low heat for 5–7 minutes until the grain is very soft and most of the milk is absorbed.
Remove from heat, stir in the butter3, cover, and let sit for 5 minutes.
Serve warm in bowls.
Tips
- Why it works
- Rinse buckwheat to remove bitterness; unwashed grains release tannins that make the dish taste harsh. Simmer uncovered first to evaporate excess water and prevent mushiness.
- Substitutions
- Use whole milk for creamier texture or oat milk for a lighter version. Replace butter with olive oil if needed, but reduce to 3 grams to avoid greasiness.
- Common mistakes
- Overcooking turns buckwheat mushy. Check doneness by tasting a grain; it should be soft but still hold shape. If it smells burnt, reduce heat immediately.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge; reheat in a pot with 10 ml water over low heat, stirring until warm. Freezing isn’t recommended. Milk separates and texture changes.
- Serve with
- Pair with sliced banana or a sprinkle of cinnamon for breakfast or a light dinner. Serve with a side of poached apples for dessert-like warmth.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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