Millet is an ancient grain, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Organic millet is the best. It is not necessary to rinse it. Soaking overnight, with rice cooker timer set in the morning is a good way to have millet congee in the morning. It is usually eaten boiled, since it cannot be used as a flour.
INGREDIENTS:
- 1/2 cup yellow millet, hulled, best from an Asian market
- 5 cups cold water
- 1/4 teaspoon baking soda (or 1 teaspoon baking powder)
- Optional: 2 dried Chinese dates cut up; 1 tsp mung beans, or 1 tsp cornmeal
DIRECTIONS (stove top):
- Put the millet in a large saucepan, add water
- Soak a couple of hours, or overnight
- Add baking soda, optional ingredients, and bring to a boil
- Simmer for about 30 minutes, stirring occasionally, until the consistency is that of a thick soup
- Optionally, sweeten with a little sugar or honey.
DIRECTIONS (rice cooker):
- Put millet, cold water, optional ingredients, and baking soda in a rice cooker
- Turn on rice cooker in “porridge mode”.
- Millet congee will be ready in about an hour.
