Looking to add other grains to your diet? Try millet as a hot breakfast cereal. Note: I adopted this as an "authorless" recipe, as it was one I had tried and liked. I have changed the recipe from the original description that it made 2 servings; as I and both other reviewers at this time found that it really makes 1 serving. It can, however, be doubled very easily. I cook mine in my rice cooker which I recommend as a very easy way to make this.
- In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 25 minutes without stirring.
- If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
- Remove from heat.
- Drizzle with maple syrup or honey.
As a gluten intolerant who used to love oatmeal, this is one of my favourite recipes and I am remiss in not reviewing it earlier. I usually double it so I don't need to make from scratch everyday and reheat in the micro. I also add extra dried fruit such as Goji and blue berries and sometimes also add fresh fruit at the end such as banana. I have made this in my rice cooker without fuss for years, but am now experimenting with a saucepan to avoid replacing the deceased rice cooker and I find it needs a lot more attention paid when cooking on the stove. Adding a tablespoon of coconut oil helps me get my daily quota in, and stops the porridge from sticking to the saucepan so easily. I also find the millet cooks to a nicer consistency if I put the ingredients together the night before and let the grain soak before turning the heat on in the morning while I am getting ready for work. Thanks very much for sharing this recipe Jenny.
Excellent instructions. This cooks up so nicely and cooking time is spot on 25 minutes. A keeper for anyone who loves hot cooked cereal. (It was easy eating both servings myself!) Used soy beverage and maple syrup. Cornelia, thank you!!
Very nice and creamy hot cereal. Way too easy to eat! I practically ate both servings myself. I substituted water for the milk (didn't have any) and omitted the raisins and put in a little coconut instead. When cooked I added a bit of stevia to sweeten it up and then just a drizzle of maple syrup. Thanks for a delicious way to eat millet, Cornelia! I'll be making this often.