Creamy Buckwheat Porridge with Milk

Creamy buckwheat porridge with milk is one of those dishes that relies not on complexity, but on precision. It’s all about not overcooking, not burning the milk, and taking your time. When done with care, the porridge turns out soft, creamy, and has that comforting homemade taste that needs no explanation.

I often make this for breakfast, especially when I’m in the mood for something simple and warm that doesn’t leave you feeling heavy. It’s filling enough to keep you going but doesn’t weigh you down. This dish might not surprise you, but it always delights—reliably and honestly.

Creamy Buckwheat Porridge with Milk

250kcal

5 з 1 голосувати

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Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

This buckwheat porridge with milk is a simple, warm dish that brings back the feeling of home. With its creamy texture and gentle flavor, it's a comfort you'll want to enjoy over and over again.

Servings 4

Course Breakfast

Cuisine Ukrainian

Ingredients

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Main Ingredients

• ▢ 1 cup Buckwheat Be sure to rinse the buckwheat before cooking.
• ▢ 2 cups Milk Use fresh dairy milk.
• ▢ 2 tbsp Sugar Adjust the amount to taste.
• ▢ 1 pinch Salt Enhances the flavor of the buckwheat.
• ▢ 1 tsp Vanilla sugar Adds aroma.
• ▢ to taste Berries or honey To serve as a topping.

Equipment

• ▢
  Каструля
• ▢
  Ложка
• ▢
  Миска
• ▢
  Віночок
• ▢
  Чашка

Method

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Instructions

1. In a saucepan, bring the milk to a boil over medium heat, stirring to prevent it from burning.
2. Add the rinsed buckwheat, sugar, salt, and vanilla sugar to the boiling milk.
3. Reduce the heat to low, cover the saucepan with a lid, and cook for 15-20 minutes until the buckwheat is soft.
4. Check regularly to ensure the milk doesn't boil over, and add a bit more milk if needed.
5. Remove the cooked buckwheat from heat and let it sit covered for 5 minutes before serving.
6. Serve the creamy buckwheat porridge with fresh berries or honey to taste.
   

Nutrition

Calories250kcalCarbohydrates40gProtein8gFat6g

Notes

The main mistake is cooking buckwheat in milk from the start. It easily burns and loses its texture. I always cook the grain to readiness in water first, then add milk—this results in a softer, cleaner taste.

Don't overcook. The buckwheat should be tender but not mushy. When the grain still holds its shape but is soft inside—that's the perfect moment.

It's better to add warm milk, not cold from the fridge. Temperature matters: this way, the porridge doesn't turn lumpy but becomes creamy.

And one more small thing that makes a big difference: a pinch of salt, even in the sweet version. It doesn't make the dish salty but deepens the flavor.

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If you ever need to brush up on the basics of cooking grains, you can find a detailed step-by-step guide on how to cook buckwheat, including the right proportions, texture, and tips for a soft result in a dedicated article about cooking buckwheat. This is handy if you want to consistently achieve a tender, delicious porridge without overcooking or dryness.

I make this buckwheat regularly. Not when I want to impress, but when I want a solid meal. It’s a lifesaver in the morning when there’s no time for elaborate breakfasts, and in the evening when I crave something light and calming.

I appreciate its reliability: if everything is done carefully, the result is always predictably good. No surprises, no “well, it’s okay.” Just a straightforward, dependable dish that you keep coming back to.

Simple dishes reflect your attitude towards food. You can’t hide them behind spices or complicated techniques. It’s either delicious or it’s not. That’s why, over time, they earn a special respect.

Buckwheat with milk is not about the effect but about the habit. It’s about breakfasts that never get boring. About dishes that don’t tire you out or become monotonous. It quietly does its job: nourishing, calming, keeping the rhythm of the day. And perhaps that’s its greatest strength.