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Millet Porridge
Millet Porridge Recipe
This recipe covers two methods of making millet porridge: simmering over the stove-top and using a multi-function rice cooker. This recipe multiples well if you wish to make more porridge at a go.
Ingredients:
- 1/2 cup (100 grams) millet (小米)
- 1 litre water (stove-top) or 750 ml water (rice cooker) top up with more water whenever needed
Garnishing Suggestions (Optional)
- brown sugar to taste
- 2 tbsp wolfberries soaked in water until plump
- fried shallots and shallot oil
- chopped spring onions
Serving Suggestions
- braised peanuts
- pickled “cai xin” or mustard greens
- fermented tofu cubes, pork floss
Directions:
Wash millet in a few changes of water until the water runs quite clear. Drain the water.
Stove-Top Method
Add washed millet and 1 litre water in a large pot. Bring to a boil, then lower the heat to a simmer and cook, uncovered, for about 20-30 minutes, until the millet grains are tender but still intact. Skim the foam with a mesh strainer in the early stages of cooking (optional). Stir the bottom of the pot regularly. Cook longer if you want a thicker & more congee-like consistency. Top up with more water whenever needed during simmering.
Rice Cooker Method
You need a multi-function rice cooker with the “Porridge” function.
Add washed millet and water to rice cooker and set to “Porridge” mode to cook. During the early stages of cooking, skim the surface foam with a mesh strainer if desired. When the millet porridge is ready, stir the contents with a ladle and top up with hot water if the porridge is too dry. “Keep Warm” until ready to serve.
Serving Suggestions
- Sweet millet porridge – Add sugar to each bowl of porridge, to taste.
- Savoury millet porridge – Add wolfberries to the pot of cooked millet porridge while it is still hot. Serve with Chinese condiments such as pickled lettuce (“cai xin”), fermented tofu and braised peanuts. Garnish with chopped spring onions and/or fried shallots & shallot oil.
Can’t remember when I last had millet porridge…it must have been over 3 decades..looks so appetizing with the peanuts and pickles.
I like millet porridge. The way you pair the porridge with pickled cai xin, braised peanuts, fermented tofu and meat floss is quite Taiwanese leh. Are you in Taiwan already? :p I made broccoli millet porridge before , and added pumpkin squash to it. Very nice too.
The stove method for cooking millet porridge is quite troublesome as need to “eyeball”, stir occasionally else the millet might stick to the pot. I usually go with rice cooker method