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How to Make Creamy Buckwheat Kasha with Milk and Sugar

This classic Kasha recipe transforms humble buckwheat groats into a creamy, comforting porridge. Simmered to perfection and finished with milk and sugar, it's a nutritious and satisfying meal that's both quick to prepare and deeply satisfying. Perfect for chilly mornings or as a wholesome anytime treat.

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Recipe Details

Prep Time

5 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Beginner

Simple Summary

Kasha with Milk and Sugar is a comforting, hearty porridge that combines the nutty flavor of buckwheat with creamy milk and a touch of sweetness. This traditional Eastern European dish is perfect for a nourishing breakfast or a soothing late-night snack.

Recipe Details

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 1 cup buckwheat groats
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup milk (dairy or plant-based)
  • 2 tablespoons sugar (or to taste)
  • 1 tablespoon butter (optional)
  • Ground cinnamon for garnish (optional)

Instructions

  1. Rinse 1 cup of buckwheat groats in a fine-mesh strainer under cold water until the water runs clear.

  2. In a medium saucepan, combine the rinsed buckwheat, 2 cups of water, and 1/4 teaspoon of salt.

  3. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pan.

  4. Simmer for 15-20 minutes, or until the buckwheat is tender and has absorbed most of the water.

  5. Remove the pan from heat and let it stand, covered, for 5 minutes to allow the buckwheat to absorb any remaining liquid.

  6. Fluff the cooked buckwheat with a fork.

  7. Stir in 1 cup of milk and 2 tablespoons of sugar (or to taste).

  8. Return the pan to low heat and cook, stirring frequently, for about 5 minutes or until the mixture is creamy and heated through.

  9. If desired, stir in 1 tablespoon of butter for extra richness.

  10. Serve hot, garnished with a sprinkle of ground cinnamon if desired.

Chef's Notes

  • For a nuttier flavor, toast the buckwheat groats in a dry pan before cooking.
  • Adjust the consistency by adding more milk if you prefer a thinner porridge.
  • Leftover kasha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk.
  • For a dairy-free version, use your favorite plant-based milk and omit the butter.
  • Experiment with different sweeteners like honey, maple syrup, or brown sugar for varied flavors.

Nutritional Info

Per serving (approximate): 220 calories, 7g protein, 3g fat, 40g carbohydrates. Buckwheat is a good source of fiber, manganese, and magnesium. This dish provides a balanced mix of complex carbohydrates and protein, making it a nutritious start to the day.

Serving Suggestions

  • Top with fresh berries or sliced bananas for added freshness and nutrition.
  • Sprinkle with chopped nuts like almonds or walnuts for extra crunch and healthy fats.
  • Serve alongside a hard-boiled egg for additional protein.
  • Pair with a cup of hot tea or coffee for a complete breakfast.
  • For a dessert-like twist, drizzle with a bit of vanilla extract and serve with a dollop of whipped cream.