Millet Porridge

aliasojo

I tried to make porridge using organic millet this morning. I was told you used it just like you would oats. So I put some in a dish, added milk and stuck it in the microwave as I always did with the porridge oats.

My porridge was a thick gloopy mess.

I goggled and saw lots of recipes using millet as a rice substitute but not so much on porridge (or rather why my porridge was gloopy and if it was supposed to be like that or not).

Can anyone advise me please? Does using millet in porridge mean gloop? Or am I (which is more likely) doing it wrong?

Blackbeard_of_Perranporth

Oh no, Beard rub to you, whether you wanted it or not. Now let BoP explain.

Porage, is made from 1 part milled oats and 2 parts liquid. get that, OATS.

You may be confused with the speeling of the word, check the packet of the Jock in the skirt.

Now, I always use, with the current Ms BoPsie, Milled oats, organic 6kg, price £12 from Alford Mill. Rite.

Message Ends

aliasojo

Blackbeard_of_Perranporth wrote: »

Porage, is made from 1 part milled oats and 2 parts liquid. get that, OATS.

So in other words you can't actually answer my question then.

Millet is being used due to a health issue. It's not a preference or a choice as such.

~Chameleon~

Ain't that what budgies eat?



These Google images suggest to me that cooking methods might influence the outcome. I would never microwave porridge anyway, it gives a horrible consistency. Some of these look gloopy whilst others look more grainy like couscous. Maybe try experimenting? Any cooking directions on the packet?

https://www.google.co.uk/search?q=millet+porridge&espv=210&es_sm=93&source=lnms&tbm=isch&sa=X&ei=DuH9Uu-NM8bR7AbD44DgAw&ved=0CAkQ_AUoAQ&biw=1187&bih=654


Here you go.....


How to Cook Millet
Makes about 3 1/2 cups
While I list the butter as optional here, it really helps keep the millet from sticking together, and a little bit of salt goes a long way.

What You Need
Ingredients
1 cup raw millet
2 cups water (or broth, if you'd prefer)
¼ teaspoon salt, optional
1 tablespoon unsalted butter, optional

Equipment
2-quart saucepan with lid
Stirring spoon
Measuring cup and spoons

Instructions
1. Measure millet and cooking liquid: You'll need 1 cup of raw millet and 2 cups of cooking liquid (water or broth).

2. Toast millet: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.

3. Add the water and salt to the pan: Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good stir.

4. Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil.

5. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 15 minutes. Avoid the temptation to peek a great deal or stir too much (unless its sticking to the bottom). Stirring too vigorously will break up the grains and change the texture.

6. Remove From Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes.

7. Fluff and Serve! After millet sits, fluff it with a fork. Taste and add additional salt if you'd like. Millet does not keep well and is best served warm.

Additional Notes:
• To make millet porridge, increase the liquid to 3 cups and stir every few minutes as the millet simmers.

• In terms of texture, some of millet's little beads will cook more quickly than others. You'll likely have some softer grains and some chewy or even crunchy grains. I find this to be a good thing!

• In addition, millet is one thirsty grain and doesn't keep incredibly well overnight. So while I often double or triple many grain recipes to have leftovers for the week, I don't do this with millet as I find leftovers to be quite dry.

• Millet is best served warm.

aliasojo

Lol. I'd forgotten how helpful you lot were.

aliasojo

Thank you for your edit Chameleon, much appreciated.

The first part of what you'd posted was the kind of thing I was finding but it was more to do with having millet as a rice (or similar) substitute rather than as porridge.

The last part explains how to use it as porridge better. I'll try that next time. :beer:

There were no instructions, the millet came in a plain brown paper bag.