When cooking queries regarding millet were recently brought up by two separate customers on the same day, we thought it might be a sign to serve our customers up a millet recipe. Or maybe even two!
Millet porridge is a common breakfast in several countries. It's also used as a high protein, nutritious alternative to rice, pearl barley and couscous.
One of the conversations we had with a customer was about how to properly cook millet porridge. Some people find that the end result is a little firm, even after cooking thoroughly. After some trial and error, I think I've cracked the code. Huddle up:
There are two methods that give you a satisfyingly creamy porridge, albeit with differing textures. The first method involves leaving the millet grains whole, but soaking them overnight before then cooking them for about 20 to 30 mins. It's basically the same method I use for steel cut oats, and the result is similar- a robust bowl of goodness.
The second method is quicker and gives you a smoother, silkier porridge. You simply put the raw millet grains in a food processor, blender or coffee grinder and whiz it until the grains are much finer - about halfway to being a flour. Then you cook it in milk and water for 15 minutes. This is my preferred method, and the one I use below, but you might find you prefer the whole grain version.
Prep Time: 5 mins, Cook Time: 20 mins
2 teaspoons butter, ghee or coconut oil
1 cup uncooked millet
2 cups milk of choice (plus extra as needed)
1 cup water
⅛ teaspoon salt
fresh or poached fruit
Seeds or crushed nuts
Maple syrup or honey
First, blend the millet to make it a bit finer. You can use a food processor, coffee grinder or blender for this. Just pulse millet for a few seconds at a time until the grain consistency is somewhere between its original size and a coarse flour.
Heat a saucepan over medium-low heat. Add the butter, ghee or coconut oil and melt. Stir in the millet and lightly toast for 3-4 minutes.
Add the milk and water. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes. Stir the porridge occasionally to check consistency, which should be like regular oat porridge, and very soft. If grains are not soft enough after 20 mins, add a bit more milk and continue to cook until soft and tender.
Serve with whatever toppings take your fancy, plus a drizzle of cream, yoghurt or milk.
Millet porridge will keep in the fridge for up to two days.
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