Millet porridge in milk

Millet porridge in milk is a classic that reminds many of us of our childhood. It is tender, creamy and very nutritious, so it is ideal for breakfast or a light dinner.

 

Ingredients (for 2 people)

• 150 g millet porridge

• 500–600 ml milk (cow’s or plant-based, e.g. almond or oat)

• 1 pinch of salt (essential to emphasize the flavor)

• 1 tablespoon of honey

• ½ teaspoon of ground cinnamon

• Optional additions: grated apple, handful of raisins, nuts or a tablespoon of butter

 

Pour the millet porridge into a colander and wash it thoroughly under hot water. This is a crucial step, as the hot water removes the natural bitterness that millet sometimes has.

Heat the milk in a pot with a pinch of salt. Just before the milk boils, add the washed porridge.

Reduce the heat to low, partially cover the pot, and cook for about 15–20 minutes. Stir occasionally to prevent the porridge from sticking to the bottom, especially toward the end of cooking.

When the porridge is soft and has absorbed most of the milk (but is still juicy), set it aside. Stir in the sweetener (honey or sugar) and cinnamon.

Cover the pot completely and let the porridge rest for another 5 minutes. During this time, it will become even creamier.

 

Popular serving combinations

• With apples: Stir in one grated apple and a handful of raisins while cooking.

• With nuts and fruit: Sprinkle chopped hazelnuts, almonds, or fresh blueberries over the cooked porridge.

• Chocolate version: Stir a teaspoon of real cocoa powder and a piece of dark chocolate into the hot porridge.

Tip: If you prefer a thicker porridge, use less milk. If you want a more liquid consistency (like semolina), add a little more milk as needed during cooking.

 

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