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    You are in: Home / Recipes / Millet Porridge Recipe
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    Millet Porridge

    Millet Porridge. Photo by Jenny Sanders

    1/1 Photo of Millet Porridge

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Jenny Sanders's Note:

    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.

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    Units: US | Metric


    1. 1
      In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
    2. 2
      Bring to a boil.
    3. 3
      Reduce heat to low, cover and simmer for 25 minutes without stirring.
    4. 4
      If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
    5. 5
      Remove from heat.
    6. 6
      Drizzle with maple syrup or honey.
    7. 7

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    Ratings & Reviews:

    • on April 24, 2011


      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.

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    • on October 08, 2003


      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!!

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    • on August 27, 2003


      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.

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    Read All Reviews (18)


    Nutritional Facts for Millet Porridge

    Serving Size: 1 (391 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 369.0
    Calories from Fat 28
    Total Fat 3.2 g
    Saturated Fat 0.6 g
    Cholesterol 2.4 mg
    Sodium 238.7 mg
    Total Carbohydrate 71.8 g
    Dietary Fiber 6.7 g
    Sugars 12.0 g
    Protein 12.8 g

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