Prep 5 mins
Cook 20 mins
Millet porridge, of the most common breakfast foods in China, is simple, slightly sweet and nutty-tasting. It's also nourishing, hydrating, and extremely healthy. It’s not as exciting as Hei Mi Zhou, the many-ingredients mixed black rice porridge, but it’s quickly become a staple even here in the states for me.
- 1 3⁄4 cups water
- 1⁄2 cup dry millet
- Toast millet in bottom of pan or in skillet over medium-high heat for 5 – 8 minutes, until some aroma begins to waft.
- In the meantime, bring water to a boil. How much you use depends on how thick you want your porridge.
- Add millet to boiling water and boil over medium-high to low heat for 15 – 25 minutes, until done. It will not absorb all the water, but some color and starch will be released to let you know as cooking finishes.
- Eat warm, adding sugar or honey to taste.
You surprised me with this one ~ It's so simple, really: Just 2 ingredients, but when you toast the millet & then serve it with a bit of honey, THAT'S WONDERFUL, & we really enjoyed it! Did this up for two breakfasts in a row, serving one with a light, mild honey & the next one with a much darker, intense one & enjoyed them both ways! A great breakfast keeper! [Tagged, made & reviewed in Healthy Choices ABC Tag]