Creamy Proso Millet Porridge Recipe
This gluten-free recipe combines cooked millet with milk and a touch of sweetness, enhanced by warm spices like cinnamon. This versatile porridge can be topped with your favorite fruits, nuts, and seeds for added flavor and texture, perfect for a healthy start to your day.
Ingredients
- ½ cup millet I used proso millet, any small millet works
- 1.5 cups water
- 1.5 cups milk
- 1 inch cinnamon stick
- 6 dates
Instructions
Prep the Millet
- Rinse the millet thoroughly under cold water to remove any impurities.
- Optionally, soak the millet for reduced cooking time.
Cook the Porridge
- Combine soaked or rinsed millet, water, milk, and cinnamon in a pot.
- Bring the mixture to a gentle simmer over medium heat.
- Now add chopped dates and reduce heat. Cover and let it simmer for 20-25 minutes until the millet is tender.
Seasoning and Serving
- Adjust the porridge consistency by adding more milk if desired.
- Optionally sweeten with honey, maple syrup, or your preferred sweetener.
- Remove the cinnamon stick before serving.
- Ladle the warm porridge into bowls and add toppings like fruits, nuts, or seeds as desired.
Notes
- The porridge tends to thicken upon cooling. To adjust the consistency, reheat it with a splash of milk or water before serving.
- To make this breakfast porridge using an Instant Pot, add all ingredients to the inner pot and cook for 8 minutes on high pressure.
- This porridge keeps well in the refrigerator for about two days. You can also freeze it for about three months.
- Store any leftovers in an airtight container in the refrigerator and freeze them in portion-sized containers in the freezer.
- Thaw the frozen porridge and reheat with a splash of milk when serving leftovers.