Fluffy Millet Porridge in Water

Cooking method

1. Step 1:

   

   How do you make fluffy millet porridge with water? Gather all the ingredients you need. The most important thing in making porridge is good-quality grain, and I don't recommend skimping on it. Buy grain from a reliable producer; don't chase the cheapest option. Good grain is clean, with no foreign matter and no insect larvae. Use natural butter with no milk-fat substitute, at least 82% fat.

2. Step 2:

   

   Sort through the grain, removing any debris and damaged grains. Then rinse it well until the water runs completely clear. A large sieve works best for this.

3. Step 3:

   

   For cooking the porridge, use a heavy-bottomed pot so it doesn't scorch. Add the grain.

4. Step 4:

   

   Add water. Use filtered water; don't cook with tap water. The water level should be 1.5 cm above the level of the millet. Millet takes quite a while to cook, and you can pre-soak it to speed things up — but that only helps if you soak it overnight and cook it in the morning. Otherwise, you'll spend as long soaking it as you would have spent cooking.

5. Step 5:

   

   Salt the water. Millet, like rice, absorbs a lot of salt, so don't be stingy with it. Bring the millet to a boil over low heat, then lower the heat and cook, covered, for about 1 hour. Keep the heat at its lowest so every grain has time to soak up the water. If needed, you can add a little more water, about 50 ml.

6. Step 6:

   

   When all the liquid has evaporated, add the butter to the porridge, wait for it to melt, and stir. For a meatless version, you can replace the butter with any vegetable oil. You can let the porridge rest a little by keeping it in a warm spot. When I was a child, my grandmother would wrap the pot of porridge in a warm blanket.

7. Step 7:

   

   Serve the porridge warm. Enjoy!