Millet porridge

Millet porridge can be prepared in different textures. It might be cooked as a regular oats porridge, where all the grains lost their shape and the texture is very similar to a wet and runny risotto. On the other end, millet is cooked in a way that grains keep the spheric shape, the texture is reasonably dry and reminds of cooked rice. And there is the option in between, the one we prefer. The porridge is quite moist, grains stick to each other and form lumps.

The desired texture is easily achieved by variation of liquid added during cooking. The general rule is that millet is cooked in either 3, or 4 times the volume of millet grains used. For our favourite texture I use 3.5 cups of liquid (2 cups of water and 1.5 cup of milk). This ratio is applied to washed millet, that already absorbed some water from washing.

We love our millet with butter and some sugar, but porridge can be prepared without sugar, and even milk, and thus can be used as a side dish accompanying meat, poultry or vegetable dishes. We like the taste as is, but any spices and herbs could be used as well. With as glass of milk millet porridge is one of my favourite winter breakfasts.


  • 1 cup of millet
  • 2 cups of boiling water
  • 1.5 cup of milk (I used full fat)
  • 1 coffee spoon of sea salt
  • 1-2 tea spoons of sugar
  • 1 table spoon of unsalted butter
  • more butter to serve


I found that the best way to prepare the porridge we like, is to cook millet first in water, then with added milk to nearly ready stage, and then let it rest for half an hour in a cooking pot under warm cover for the residual liquid to be absorbed. Cast iron heavy pots are the best to use for this purpose.

  • wash millet in warm water 4-5 times, until the water stays clear
  • drain millet
  • heat butter in a pot
  • add millet and stir it in the pot on medium heat for 2 minutes to dry excess water
  • this is the principal stage if you want to have dry millet
  • add 2 volumes of boiling water
  • add sea salt and sugar (if using)
  • cover with a lid and cook on low heat for 6-8 minutes (7 minutes in my case) until practically all water id absorbed and you see quite a few craters on the surface
  • add room temperature milk
  • stir
  • cover the pot with lid and cook the porridge to be completely ready
  • alternatively take the pot from the heat when the porridge is not completely done, cover with kitchen towel and blanket and rest for a minimum of 30 minutes, it took altogether 20 minutes (7 with water and 13 with milk) to cook my porridge + 30 minutes resting, but the time depends on the type of pot and the level of heat used

I served millet porridge with extra butter and raw sugar.

Leftovers can be refrigerated and reheated without the loss of taste and enjoyment.

2 thoughts on “Millet porridge

    1. I remember times, many years ago when millet was sold as bird’s food. Only with the development of gluten free trends in society millet and other gluten free gains became widely available for human consumption.

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