Buckwheat Porridge with Butter
Soft buckwheat porridge cooked in milk with butter. Suitable for babies from 8 months.
- Time
- 20 min
- Serving
- 168 kcal
- Ingredients
- ≈ $0.31
- Protein
- 7 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 30 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
- 3 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the buckwheat1 with cold water until the water runs clear, prepare a pot of about 0.6 L, set it over medium heat and warm it.
Bring the buckwheat1 to a boil with 80 ml of water over medium heat and cook for 15 minutes until the grains are soft.
Turn off the heat: remove the pot from the burner, pour in warm milk2, mash the contents with a fork until uniform.
Cream the mass: return the pot to low heat and keep for 2 minutes until the mass becomes creamy and uniform, stirring.
Add butter3: remove from heat, add butter and stir until fully dissolved, the mass should be smooth.
Serve: let it steep for 1–2 minutes under a lid, then divide among plates and serve.
Tips
- Why it works
- Rinse buckwheat to remove bitterness; stop when water runs clear to avoid a gritty texture. Cooking in milk alone makes it too thin. Adding water first thickens the porridge for a creamy finish.
- Substitutions
- Use whole milk for richer taste or coconut milk for a neutral flavor. Replace butter with olive oil if preferred, but texture will be slightly firmer.
- Common mistakes
- Overcooking turns it mushy; check at 12 minutes. Grains should be soft but still hold shape. If it smells burnt, heat was too high.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in a pot with 10 ml water until hot. Freezing isn’t recommended. It breaks down too much.
- Serve with
- Pair with banana slices for natural sweetness or a sprinkle of cinnamon for warmth. Offer with whole-grain toast for extra fiber.
In short
- A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.
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