Most people like crumbly buckwheat porridge, but there are those who prefer viscous buckwheat of all cooking methods.
We will tell you what type of cereal is best to use in this case, what buckwheat porridge is and how viscous porridge is obtained.
Types of buckwheat
Yadritsa is the familiar buckwheat grains, the so-called whole kernels. It produces crumbly porridge.
Buckwheat groats or sechka are the same buckwheat kernels, only crushed. If you want a viscous porridge, it is better to cook it from groats.
Green buckwheat is the so-called raw grain. It is more expensive, but is famous for its nutritional properties.
Secrets of viscous buckwheat
Firstly, as already mentioned, it will be easiest to prepare such a dish from chopped (prodel) grain. This type of grain releases more starch.
Secondly, even from groats the porridge will turn out more viscous if you add more water than usual.
Thirdly, the difference between cooking viscous porridge and crumbly porridge is that the cereal is stirred during cooking. Another important point is that the cereal must be poured into salted and boiling water.
The viscous buckwheat is cooked for about 20 minutes over low heat until all the water is absorbed.
When ready, remove the pan from the heat, add butter, cover the porridge with a lid and let it sit.
It is believed that this porridge is doubly useful for problems with the gastrointestinal tract.
