Millet Porridge with Maple Syrup
By Keith DresserPublished on September 6, 2013
Time
45 minutes
Yield
Serves 4
Ingredients
1 ½ cups water 1 cup millet, rinsedPinch ground cinnamon Pinch salt ¾ cup whole milk 2 tablespoons maple syrup
Before You Begin
We prefer this porridge made with whole milk, but low-fat or skim milk can be substituted.
Instructions
- Bring water, millet, cinnamon, and salt to boil in medium saucepan over high heat. Reduce heat to low, cover, and cook until millet has absorbed all water and is almost tender, about 20 minutes.
- Increase heat to medium, add milk, and simmer, stirring frequently, until millet is fully tender and mixture is thickened, about 10 minutes. Stir in maple syrup and serve.
Time
45 minutesYield
Serves 4Ingredients
1 ½ cups water
1 cup millet, rinsed
Pinch ground cinnamon
Pinch salt
¾ cup whole milk
2 tablespoons maple syrup
Ingredients
1 ½ cups water
1 cup millet, rinsed
Pinch ground cinnamon
Pinch salt
¾ cup whole milk
2 tablespoons maple syrup
Ingredients
1 ½ cups water
1 cup millet, rinsed
Pinch ground cinnamon
Pinch salt
¾ cup whole milk
2 tablespoons maple syrup
Why This Recipe Works
Slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.
Before You Begin
We prefer this porridge made with whole milk, but low-fat or skim milk can be substituted.
Instructions
- Bring water, millet, cinnamon, and salt to boil in medium saucepan over high heat. Reduce heat to low, cover, and cook until millet has absorbed all water and is almost tender, about 20 minutes.
- Increase heat to medium, add milk, and simmer, stirring frequently, until millet is fully tender and mixture is thickened, about 10 minutes. Stir in maple syrup and serve.
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