Millet Porridge

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 1

• 1⁄3; cup millet
• ¾ cup water
• ½ cup skim milk or ½ cup soymilk
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla
• 1 pinch salt
• 2 tablespoons raisins (or more, to taste)
• maple syrup or 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

[Strawberrys&Cream]

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.

[yogi]

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.

[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!!