First posted: Jun 23, 2015
Creamy Millet Porridge
Use a ratio of about 3 or even 4 parts liquid : 1 part millet for a creamy, porridgey version; or 2:1 for a fluffier more cous-cous like result. Here I’ve used half water and half milk so that it’s nice and creamy. You could also swap out regular milk for coconut milk and top with toasted pistachios and a small handful of coconut flakes if you like.
Ingredients
Cooks in: Serves:2
- 1/2 cup millet
- 1 cup water
- 1/2 cup milk (and a little more to add along the way if necessary)
- 1 tsp vanilla paste or extract
- 1/2 tsp cinnamon
- Pinch salt
- Handful of frozen berries, to serve; or mixed seeds and nuts and a chopped pear or banana or (I can't wait for figs to try them here too)
- Honey, to serve (if desired)
What to do
1. In a medium-sized pot, gently toast your millet for a minute or so over a low heat, just until lightly fragrant. Add in the remaining ingredients and simmer gently, partially covered, for 10-15 minutes, adding in extra water or milk as you go, depending on the desired consistency. 2. Serve with a topping of your choice and an extra drizzle of milk and honey if you like.
Breakfast and Brunch
Gluten Free
Healthy Favourites
Whole Grains
