Millet Porridge

Submitted by Jenny Sanders

"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. "

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 1

ingredients

• 1⁄3 cup millet
• 3⁄4 cup water
• 1⁄2 cup skim milk or 1/2 cup soymilk
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla
• 1 pinch salt
• 2 tablespoons raisins (or more, to taste)
• honey or other artificial sweetener, to taste

directions

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

Reviews

[StrawberrysCream]

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.

 

[woodland hues]

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!!

 

[Yogi8]

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.

 

[havent the slightest]

Very nice recipe. It smelled great while cooking and tasted delicious. I doubled the amount of raisins and cinnamon, but otherwise followed the directions exactly. Thanks a lot for this excellent breakfast idea, I will definitely make it again!

 

[Yankiwi]

I was glad to find this recipe because my DH can't eat gluten and we used to have oat porridge twice a week. Doubling the recipe, I mixed up all the dry ingredients including a half cup of skim milk powder and a tablespoon of brown sugar then added two and a half cups of boiling water and the vanilla. Then I put it in the microwave, uncovered, for six minutes, took it out and let stand until cool. The next morning it only takes a few minutes in the microwave to heat up. I prefer this method because it is quick. We're glad to have our porridge again.