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Saturday, September 21, 2013

Basic Cooked Millet 小米飯

Millet, another gluten-free option

Millet in the raw form looks like fat couscous

I was first introduced to millet when I was working in Kaoshiung many years ago. Millet eaten as a staple, does not have the starchiness of rice and is often served as porridge along side gyoza and other Shanghainese street food.

Millet is a forgiving grain for novice cooks, as long as the water to grain ratio is observed. It could be served as porridge, fluffed grains , as a pudding or even condiment with meat.  Because its appearance and texture is similar to couscous , I use it pretty much the same way as couscous whenever grains are called for in the recipe.

For a decent serving of fluffy millet, I use 1 part millet ( raw ) to 3 parts water. 

Ingredients :

1 C millet
3 Cups water
2 T butter

Method :

To cook millet, use 3 cups of water for every cup of millet. Here’s how:

Heat a deep pot without oil.
Pour the millet in the pot and swirl to toast the grains, about 3-5 minutes.
Pour the water over the toasted millet and bring the contents to a boil.
When the water boils, turn the heat to medium low and cover to cook, 15 minutes.
Leave the cover on for an added 10-15 minutes.
Stir 2 T of softened butter.
Serve immediately.

Millet, unlike rice, does not keep well. Cook just enough and consume it on the same day.


  1. I've learnt something new today! Thanks for the information on millet. I have seen it being sold at the organic section of the supermarket.

  2. Now you get me thinking whether I should introduce this to my family. They didn't like couscous.

    1. Try at least once. My hubs actually asked for it again. One never knows.