Rice and Millet Porridge with Milk
A fun, comforting breakfast the whole family will enjoy! This rice and millet porridge cooked in milk is a classic dish known as "Druzhba" (Friendship). The two grains pair beautifully—their flavors play off each other and their textures complement one another. It's a filling porridge that grown-ups and kids both love.
Cooking method
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Step 1:
How do you cook rice and millet porridge in milk? Start by gathering your ingredients. Pick over the millet, discarding any debris or reddish grains, then rinse it thoroughly under warm running water—a fine-mesh sieve or colander works best. Transfer the clean millet to a saucepan (I use a plain stainless-steel one) and add cold water so it covers the grain by about half an inch (1 cm).
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Step 2:
Over low heat, bring the millet to a boil, stirring now and then, and let it cook for two minutes.
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Step 3:
While you wait for the water to boil, rinse the rice well under running water too, then leave it in the colander. Once the millet has simmered briefly, drain off that first water by tipping the millet into the colander right on top of the rice. Return both grains to the pan.
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Step 4:
Pour the milk over the grains. You can use milk of any fat content, though it will affect the porridge's flavor and calorie count. You can also cook it in a 50/50 mix of milk and water. Simmer the porridge over the lowest heat for about twenty minutes, stirring occasionally. The timing can vary with your stove and pot, so go by the tenderness of the grains and the thickness you prefer.
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Step 5:
If the grains are still firm but the milk has cooked away, add a little more. At the very end, season the porridge with salt and stir in the sugar and butter. Mix, then taste for doneness and seasoning. Turn off the heat and let the finished porridge rest under the lid for a few minutes to steam. Serve and enjoy!
- I love this porridge! It's also called "Druzhba" (Friendship) for the equal partnership of rice and millet. The best rice-and-millet porridge I know is my grandmother's, and she's the one who passed the recipe along to me. Now I'm sharing it with you!
- Tip: for rice dishes that come out perfect every time, read our article on choosing rice and the secrets to cooking it.
- For delicious millet porridge, see our article on selecting and cooking millet.
- And to pick the perfect pot for soup, porridge, or pickling, check out our guide to cookware.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Millet groats - 335 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
