Buckwheat in a multicooker: How to get a fluffy texture

Cooking buckwheat in a multicooker eliminates common errors associated with stovetop preparation. The device creates a sealed environment similar to traditional slow-cooking in a Russian oven—heat distributes evenly and steam remains trapped, preventing the grains from burning or turning into mush. The final texture depends on the type of buckwheat used. Whole grain (yadrica) is best for a fluffy side dish, while crushed buckwheat (prodel) is suited for viscous porridges and baby food. Green buckwheat cooks faster and absorbs less water, requiring closer attention to avoid overcooking. Ingredients Buckwheat (whole grain) — 1 cup Drinking water — 2 cups Salt — 1/2 tsp Butter — 20-30 g Preparation Step 1. Sort the grains and rinse them thoroughly under cold running water to remove dust and debris; this prevents the formation of a sticky film during heating.