Buckwheat soup in a slow cooker

Buckwheat porridge is much more tender than whole buckwheat kernels. For younger children, this option is better suited. You can add raisins to this porridge, it will be very tasty. It is washed and put into the bowl of a slow cooker together with cereals. But if it is supposed to use a delayed start, then it is better to add raisins to the already prepared porridge in order to avoid sour milk. But for this, the raisins need to be pre-steamed. You can also supplement the dish with fresh berries or fruits. For a more viscous porridge, you can add more milk. The same applies to sugar: its amount is added to taste. Although everyone knows that extra sugar is useless, there is little benefit from it. Instead of sugar, you can use another more useful sweetener, such as honey.

1. Like any cereal, it needs to be sorted and washed before cooking. That's what we'll do. We sort out the buckwheat soup, pour it into a bowl and fill it with cold water. Mine, drain the water. Thus, my croup several times to clean water.

2. We put the prepared grits in the bowl of the slow cooker. We also pour milk here. For those who are on a diet, milk can be replaced with water or purchased skim milk can be used. If children will eat porridge, then it is better to take homemade milk.

3. Pour sugar and a pinch of salt. Select the program "Milk porridge", set the cooking time to 40 minutes. After the beep, the porridge is ready. If desired, if time permits, it can still be heated on "Heating".

We spread the porridge on serving plates and serve it on the table. If desired, the dish can be supplemented with a piece of butter and fresh berries.

Eat with pleasure!