It would seem that you can write something new about how to cook crumbly buckwheat porridge. So many ways are already known. But I will still share mine; I have been using this method of cooking for 20 years already – and it has never let me down, the porridge will certainly turn out delicious and crumbly.
How to cook crumbly buckwheat porridge

Ingredients:

Buckwheat – optional
Water – optional
Salt – to taste
Cooking:

one.
I am not exaggerating, indeed, I have been cooking buckwheat porridge in this way for a very long time. While still a student, she learned at the school of life – a hostel. And the uniqueness of the recipe is that it does not involve any measurements: grams, milliliters, minutes. Freedom in everything!

So, let’s take buckwheat. How much you need is up to you. Groats, of course, need to be washed before cooking in order to get rid of excess dust that occurs during the grinding of buckwheat. I usually wash in several waters: at first always in warm, and gradually I turn to cold. Pokhlebkin once wrote in his book that millet should be washed at least 7 times before you start cooking from it. I do the exact same thing with all grains.

2.
Pour any amount of cold water into any saucepan (with any volume). Put a pot of water on the fire, bring to a boil. As soon as the water boils, we throw in the washed prepared buckwheat. We take any amount of cereals, it is not necessary to measure and calculate the ratio with the amount of water.

3.
Let the future porridge boil a little. Again, on any fire (I just usually leave the lid of the pan uncovered). After about 5 minutes, you need to look into the pan and look at the grits. If the grain begins to crack and open slightly, it’s time to drain the water. Note that with this method of cooking, cereals do not need to be sorted out at all. All the husks and debris that come across will float to the surface, and it will be very easy to collect them. So, drain the water from the pan. The water will be brightly colored brown. And along with this water, the bitterness that buckwheat porridge sometimes sins will also go away.

Now you need to pour half-cooked buckwheat with cold water a finger above the cereal. And again put on fire (of any strength). It is at this stage that you should add salt and your favorite spices. When I cook buckwheat porridge, I usually don’t put any seasonings, only salt. Moreover, I don’t even add the usual traditional butter to porridge until it brewed. I prefer the natural taste of porridge. And then everyone will be able to put butter in a plate of hot porridge for themselves.

As soon as all the water has evaporated, the porridge is ready. As for whether to cover the pan with a lid during the cooking process, then do as you like, it does not matter.

Note that with this method of cooking, porridge never burns.

It also turns out a little lighter than usual. This is just because we drained the first water.
four.
I hope you enjoy this way of making buckwheat porridge: any amount of water, any amount of cereal, any fire. And as a result – delicious crumbly buckwheat porridge.