Millet Porridge in a Multicooker (Made with Water)

Cooking method

1. Step 1:

   

   How do you cook millet porridge with water in a multicooker? Gather your ingredients. I weighed mine so you'd know the exact amounts, but the ratio is simple—two parts water to one part grain. It doesn't matter what you measure with, the multicooker cups or regular dishes.

2. Step 2:

   

   First, sort through the millet, removing any debris and unhulled reddish grains. Then rinse it. I usually put it in a wide bowl and cover it with warm tap water—look how dirty the first water is, so cloudy you can't even see the millet. Rinse the grain thoroughly with your hands and drain.

3. Step 3:

   

   Rinse the millet this way through several changes of water, draining the dirty water and adding fresh each time. Once the water runs clear and the millet turns bright yellow, you can stop.

4. Step 4:

   

   Drain the last of the water off the millet. You can also scald the grain with boiling water so it doesn't taste bitter after cooking—this gets rid of any bitterness.

5. Step 5:

   

   Put the prepared grain in the multicooker bowl. Add salt to taste. Cut half the butter into cubes and scatter it on top.

6. Step 6:

   

   Pour clean water over the grain. Use good-quality filtered or bottled water—tap water has a lot of additives that will give the finished dish an off taste.

7. Step 7:

   

   Set the bowl in the multicooker. Choose a setting suited to cooking grains—on my model it's "Buckwheat," on others there's a dedicated "Grains" setting. If yours lets you set the time, choose 30 minutes; mine is automatic. When the multicooker beeps that it's done, open the lid and add the rest of the butter to the hot porridge. If you have time, let it rest, covered, for another half hour.

8. Step 8:

   

   Stir the butter into the porridge. Spoon it onto plates and serve. Enjoy!