Usuba
Buckwheat in Ginger Milk with Cinnamon
Tender buckwheat porridge prepared in an unusual way: the groats are roasted, cooked separately, and served in fragrant milk with ginger and cinnamon. A spiced, warming porridge with vanilla notes — the perfect breakfast or light dinner.
- Total
- 35 min
- Standard serving
- 153.2 g
Ingredients
Total 8
Instructions
- 1
Step 1
In a saucepan with a thick bottom, melt the butter. Fry the buckwheat groats in the butter, stirring constantly, for 2 minutes.
- 2
Step 2
Salt the cereal, pour in 2 cups of boiling water. Bring to a boil, reduce heat and simmer covered for 20 minutes until cooked through.
- 3
Step 3
Break cinnamon sticks and place in cold milk. Add ground ginger and vanilla sugar.
- 4
Step 4
Bring the milk to a boil, stirring. Remove from heat immediately and let it steep under the lid for 15 minutes.
- 5
Step 5
Strain the milk, pour it into bowls. Add the cooked buckwheat to the milk, sprinkle with cane sugar and serve.
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