With this method of cooking buckwheat groats pre-rinsing is not required, but if you are not too pure buckwheat or feeling confused, of course, wash it. I always try to choose cereals black the nucleoli do not like them in the finished dish. Although 300 ml cereals, I came across all 3 of the nucleolus.

Pour desired amount of buckwheat groats in a suitable container with a lid. Pour clean drinking water, cover and put in refrigerator. I pour buckwheat water at the rate of approximately 1:1.7, you can pour the water a little more, but definitely not more than 1:2.

Here is our buckwheat in 3 hours. I usually pour buckwheat water in the evening, and the next day cook. But, if your plans change, don't worry. As such, the buckwheat is great in the fridge for a few days.

The next morning, or any time get the container with the soaked buckwheat from the fridge and pour necessary for further cooking the amount of buckwheat in a colander. Excess fluid just drained and during heat treatment of the buckwheat kernels remain whole. If you are not washed buckwheat before soaking, you can gently shed clean water swollen buckwheat. A couple of times to gently shake the colander so the excess water flowed out.

If you use microwave oven for cooking, you can just heat soaked buckwheat in m/V in a suitable container, covering it with a lid. I use for cooking buckwheat pan with non-stick coating and thick bottom. Well suited for these purposes, and the skillet is coated. So, for cooking - buckwheat with milk, heat the pan and pour buckwheat. Buckwheat stirring paddle, to evaporate excess liquid. It takes just a couple minutes. This version of the buckwheat I do not salt. But it's a matter of taste. If you want to cook the buckwheat as a side dish to meat, etc. or to apply for hot, first preheat the pan a little oil, will taste better with butter, but the post is perfect and oil, further as in the first embodiment, put the buckwheat, and warm it, stirring, over medium heat. Don't forget to add salt.

All the buckwheat is ready! Spread the buckwheat on a deep platter or a favorite palcam, pour the milk and add sugar to taste. Bon appetit and have a nice day!