Millet Porridge with Milk in the Slow Cooker
Tender, fluffy, perfectly soft porridge with no fuss! Milk millet porridge made in the slow cooker is a real lifesaver. No need to watch the milk so it doesn't boil over, no need to stir. The slow cooker does it all for you — cooks it, steams it, keeps it warm. Even picky little eaters will love it.
Cooking method
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Step 1:
How do you make milk millet porridge in the slow cooker? Start by gathering your ingredients. I use the measuring cup that came with my slow cooker, but you can just go by the ratio: 6 parts liquid to 1 part grain. You can also swap some of the milk for water for a less rich porridge. I always use 2.5% milk. I don't recommend more than 1.5 liters of milk, or it may bubble up out of the slow cooker's steam valve.
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Step 2:
First, pick through the millet, removing any debris or bad grains. Then rinse it well under running water — start with warm water to wash off the dirt. Once the water runs clear, rinse the millet a few times in hot water; this takes away the bitterness. You can also pour boiling water over it for a few minutes, but a simple rinse is usually enough for me.
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Step 3:
Put the millet in the slow cooker pot. Pour in the milk. Add the salt and sugar, and stir.
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Step 4:
Set the pot back into the slow cooker.
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Step 5:
Close the lid and set the steam valve. Choose a porridge-cooking program. My slow cooker has a dedicated "Milk Porridge" setting, which runs for 1 hour. If your model is different, use its porridge program or set it to cook for 1 hour.
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Step 6:
When the program ends and the timer beeps, open the lid. Stir the porridge and close the lid again. Leave the slow cooker on "Keep Warm" for another half hour. In that time the grain cooks down further and soaks up more milk, so the porridge thickens. If your machine doesn't have that function, just let it sit — the residual heat will keep it gently cooking.
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Step 7:
After half an hour, open the lid and stir in the butter. The milk millet porridge is ready — spoon it into bowls and serve. Enjoy!
- I always make milk porridge by this recipe. It comes out fairly loose, but that's how we like it. Kids especially enjoy it this way — not thick and not dry. If you prefer a thicker porridge, cut the milk back to 5 cups.
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
- 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
