How to cook crumbly buckwheat: simple rules that you shouldn't forget

Despite the fact that buckwheat is perhaps the most popular cereal in our diet, it does not always turn out crumbly.

Sometimes we see porridge of a very watery consistency, which does not make it more appetizing and desirable.

Sometimes, however, the side dish clearly lacks liquid. In order to avoid this, it is worth remembering the simple rules that will help you prepare crumbly buckwheat, says Yulia Arkhipova, an expert in the field of cooking for the BelNovosti online publication.

What are the main recommendations?

Washing and calcination

Buckwheat needs to be washed before further actions. The presence of dust may not affect the consistency, but the taste of the porridge will be noticeably worse.

Afterwards, the cereal needs to be dried slightly.

Then we spread the product in an even layer on the frying pan and heat it for 2-3 minutes. This will make the porridge more crumbly.

Cooking

Try to strictly follow the proportions. Two parts of water should be added to one part of the cereal in order for the side dish to be ideal.

It is also important to cook the porridge over low heat. After the cooking time is up, the buckwheat still needs to "think" on the stove to absorb the remaining moisture.