Millet Porridge with Milk
Breakfasts • European
Description
Note: Porridge made from dark grains tends to be more crumbly, while that made from light grains is stickier. The porridge tastes better when using yellower grains. Also, pay attention to the packaging date of the millet, as it doesn't keep well and can start to taste bitter; however, any slight bitterness can be removed by scalding the grains with boiling water before cooking (which we also do during rinsing), or by dry roasting them in a pan.
Ingredients
- Millet 1 glass
- Water 2 glasses
- Milk 2 glasses
- Salt ¼ spoons
- Sugar to taste
- Butter to taste
Step-by-Step Guide
Step 1
Sort and rinse the millet in boiling water until the rinse water runs clear.
Step 2
Pour millet with water in a 1 to 2 ratio and place it on the heat.
Step 3
When the water comes to a boil, skim off the foam and continue to cook until most of the water has evaporated. Then add milk (in a 1 to 2 ratio) and reduce the heat to the minimum. Add salt and sugar to taste.
Step 4
Cook the porridge until it thickens (about 20 minutes), stirring occasionally to prevent it from sticking to the bottom.
Step 5
At the end, you can cover the porridge with a lid and let it sit for a while, or add butter (1-2 tablespoons) and serve it at the table.
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