Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

I read that a millet porridge with sweet potatoes (and sometimes chestnuts) was a traditional dish in Northern China, and pulled together the proportions, method, and seasonings from a variety of sources. Have for breakfast or as a side dish. Congee is by definition mushy and bland, so be sure you are prepared for that if you make this. Everything in this is very good for you. I think you could use apples or pears instead of sweet potatoes.

Ingredients Nutrition

Directions

  1. Rinse and drain the millet.
  2. Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
  3. Bring to a boil.
  4. Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
  5. If you are using cooked sweet potatoes, add them at the end and stir until hot- this will yield a chunkier porridge; raw ones cooked for an hour pretty much dissolve.
  6. Turn off the heat.
  7. Stir in the honey.
  8. Ladle into bowls.