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Milk millet porridge in a saucepan

Milk Millet Porridge in a Pot

A very tasty, wholesome breakfast for kids and grown-ups! Milk millet porridge in a pot is the simplest thing to make. But there are a few fine points you need to know to get tasty porridge! Serve it for breakfast or dinner, with sauces, berries, or fruit.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Millet

125

Milk

500

Sugar

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 19 % 6 g

Carbohydrates 69 % 22 g

155 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 30 min

Step 1:

How do you cook milk millet porridge? Get everything you need ready. I use 2% milk. Good millet is a nice yellow color with a pleasant smell.
Step 2:

First, prep the millet. In a separate dish, cover the millet with hot water and let it sit for 1 to 2 minutes. This keeps the millet from tasting bitter in the finished porridge — the hot water washes off the thin film that coats each grain.
Step 3:

Then drain the hot water off the millet and rinse it 2 or 3 more times in cold water.
Step 4:

Pour the milk into a pot and add the sugar and a pinch of salt. Set the pot over the heat and bring to a boil.
Step 5:

Add the prepared millet to the hot milk and, stirring, bring it all back to a boil.
Step 6:

Stirring, cook the millet in the milk over low heat for 10 to 12 minutes. The millet starts to swell in that time. Cover the pot and take the porridge off the heat. Let it rest for 15 minutes. I don't wrap the pot in a blanket — it rests just fine on the stovetop.
Step 7:

While it rests in the hot milk, the millet finishes cooking to the right consistency and soaks up almost all the milk.
Step 8:

To my taste, the porridge comes out just the right thickness. The grains aren't dry, and there's no extra milk in the porridge. Spoon the finished porridge into bowls and add a little butter.
Step 9:

It's very tasty with some tart berries added — they nicely cut the sweetness of the porridge. Enjoy!

You can use milk of any fat content for the porridge. Sometimes I make it with farm milk and no added water — it's very tasty and filling. But for a lighter porridge, replace some of the milk with water. Choose the proportions to taste.
For tasty millet porridge, read the article on the finer points of choosing and cooking millet.
Instead of sugar you can use a heat-stable sweetener.