Some people think millet is a little tasteless but it doesn’t have to be when you cook it well!
What learned in my hippie day was to lightly toast it before cooking. This gives it a richer nutty flavour. Millet has thus become a favourite gluten-free grain of mine!
Did you know that Millet is an Alkalizing Grain! And is a Superfood.
How to Cook Millet
- 1 cup millet
- 2 1/2 cups water
- 1/2 tsp Himalayan salt
- Dry sauté on medium heat till golden brown, stirring constantly. NOTE: If you hear a POPPING noise, your heat is too high.
- Add water and sea salt.
- Cover with the lid, bring to a boil and simmer for 25 to 35 minutes, till all the water is absorbed (millet should be dry).
- OR this only works on an electric stove. Cover with the lid, bring to a boil and simmer for a few minutes, then turn off the heat. Leave on an electric stove burner that you have been cooking on with the lid on (do not peek) Leave for 30 minutes; all the water will be absorbed (millet should be dry).
Read all the health benefits of this gluten-free, alkalizing grain
Enjoy Other Millet Recipes
Easy to Make Yummy Millet Pecan Pudding (Vegan and Sugar-free) – Once you have cooked the millet, this Millet Pecan Pudding is very simple to make. It is for sure tasty and so healthy without sugar so you can have it for breakfast. And it has no milk which makes it a great vegan dessert.
Millet Porridge – Vegan & Gluten-Free – This millet porridge is a great way to start the day. It is tasty, alkaline-forming, vegan and gluten-free!
Millet Pudding, Sugarless, Gluten-Free – This millet pudding is simple, very nourishing and is gluten-free and vegan too.
Millet and Buckwheat with Sunflower Seeds – This Millet & Buckwheat recipe is a favorite of mine; it is very yummy and mostly alkaline. The buckwheat with its full flavour enhances the very light flavour of the millet.
Tasty Millet Coconut Pudding with Brazil Nuts – This creamy millet coconut pudding is extra delicious with the addition of Brazil nuts. It is gluten-free, vegan and easy to make with all healthy ingredients.
Millet is just ONE of the foods you will learn to use properly at my Weekend Web Alkalizing Bootcamp
6 thoughts on “How to Cook Perfect Millet”
Great video! Couple of questions:
should you wash the millet first?
Also, I’m confused because in your video you said it took 10 mins to cook (5min to boil then 5min after that) but in your written description, you say to simmer it for 25-35min?! That’s a big difference!!
Please help! I really want to introduce millet to my diet, but am struggling to make it taste good!!!
Millet pap as been my favourite breskfast with beans cake.learning ds, wow I think I just need to keep it up. Thanks mean!
I tried to play this video of you cooking millet, there was a music intro and then no sound at all
I’ve always found millet tasteless so would like to hear about your recipe
another great grain that is tasty is quinoa
I thoroughly toast the yellow pearl millet in a heavy cast iron pot which does this well as it holds heat great on a moderately low heat setting. When the aroma is warm and rich like a cake baking, and the grains are visibly toasted, some even darkish, I add 2 1/2 cups boiling wat
er per cup millet to the kettle. This significantly speeds a tender, fluffy outcome. Nevertheless, I let it simmer slow and long to achieve the a very soft, light, yet crumby consistency. I love it with just a little sea salt sprinkled in after cooking, with organic molasses it is a powerhouse of important minerals that leaves me so happily satified. It reheats great in a double boiler, without burning, delivering the same satisfaction as a freshly cooked batch. Millet is extremely versatile and not bitter unless improperly stored and poorly prepared!
Thanks for the great info. Millets seem to have a lot of benefits in improving ones health. Your site has a very good info on preparing this. Can you suggest where can we buy this in USA.
Thanks so much especially for the dessert or pudding recipes