From ancient times porridge was a solemn and sacramental dish. When a peace treaty was concluded, both sides cooked together, and then they ate porridge, hence the proverb “With him no porridge cook. “To this day, porridge is the favorite dish of most peoples. Many young housewives always ask: “How to cook friable porridge so that it does not boil, but it turns out airy and crumbly, as they say “grain to grain.”
Crumbly porridge differs well separated from each other swollen and boiled grains. Consistency you can adjust independently and, depending on preferences, get liquid, crumbly, thick or viscous porridge. Now we We will open you the technology of making crumbly porridge. She is pretty simple and remembering it once, you will never be to think about what proportion of water and cereals to choose.
Time: 16 мин. Complexity: easy
Recipe:
Ingredients:
- Water (broth or milk);
- Buckwheat groats (you can use rice, pearl barley, pea, corn or millet groats);
- 60 g sugar
- 10 g of salt;
- 30 g butter
At first prepare the grits for cooking. To do this, pour it on a flat dish and remove all foreign matter – pebbles, hollow grain. 
Rinse cereals several times, add water and tilt the pan so that the cereal positioned from the corner of the pan exactly horizontally. 
Pour in a pan with a thick bottom water. 
Cook porridge we will be on low heat, mixing it only 1 time – when we remove foam, add sugar and salt. 
Porridge is cooked 15 – 17 minutes. Now it remains to mix and add cream butter. 
Finished portion buckwheat porridge looks as shown in the photo. 
Have a nice appetite! Author: Serebryakova Irina Recipes with similar ingredients: buckwheat, pearl barley, rice, groats corn, peas
