Millet Porridge
photo by Jenny Sanders
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 393.92 ml millet
- 887.21 ml water
- 591.47 ml skim milk or 591.47 ml soymilk
- 6.16 ml ground cinnamon
- 12.32 ml vanilla
- 1.25 ml salt
- 147.89 ml raisins (or more, to taste)
- 5 5 to taste honey or 5 to taste other artificial sweetener, to taste
directions
- In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 25 minutes without stirring.
- If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
- Remove from heat.
- Drizzle with maple syrup or honey.
- Serve.
Reviews
-
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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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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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.
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Tweaks
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Wow this is so good! I have never made millet before and I was looking for something new for breakfast. Love the that you can make this in rice cooker and its delicious. Prefect, I made exactly as written but added frozen blueberries instead of raisin, personal preference. Thanks for sharing, this will now be a regular in my house.
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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.
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.