When I think of porridge, I cognitively associate it with Goldilocks and Three Bears. Thankfully, I never had an issue of someone breaking into my house to eat my breakfast. Although, I’ve encountered people complaining about not having what to eat for breakfast. If I were to create my own version of the story, it would illustrate Goldilocks as the housekeeper for the Three Bears who woke up one morning to finding nothing that they like to eat for breakfast. Goldilocks suggested making a millet porridge for them in which they agreed. She made sure that the porridge was neither too hot too cold, too bland, or too flavorful. Baby Bear wanted some fresh fruit served with his porridge while Pappa Bear and Mama Bear wanted to top their porridge with toasted nuts. Goldilocks made it just right and the Three Bears decided to permanently hire her as their housekeeper. Goldilocks made sure that breakfast was readily available for them the first thing in the morning for the sake of her job and survival. I suppose I am both the Three Bears and Goldilocks in this story. Thank God, it doesn’t take much to impress a household of growling bellies.
Millet is an ancient seed, originating from Africa and northern China. It remains a staple in the diets of about a third of the world’s population to this very day. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. At first glance, you might be tempted to think that raw millet resembles much like birdseed. But these little yellow bead like grains have a really lovely and light texture when cooked, are relatively quick-cooking because of their small size, and are incredibly versatile in dishes ranging all the way from breakfast to dinner.
As someone who is new to cooking millet, it took be a bit of trial and error to perfect it the first found. I recently started eating millet and I had to rely on the imprinted cooking instructions on the package it get it right. I I made rice pudding before, how hard can making millet porridge be? I gave it a whirl and the end result is like a mix between polenta and cream of wheat. This porridge thicker than cream of wheat but creamier and softer than polenta. The flavor is light and nutty and totally devourable without a single topping. I thought it would need some cut up fresh fruit on top to sweeten or a honey drizzle but it was perfect all on its own for my taste buds. Okay, so I did splash in some vanilla extract and season it with cinnamon. I truthfully find this breakfast idea much more comforting and satiating than a bowl of oats and perfect for the cold snap that hit us this season.
For this recipe, you will need:
- 1/3 cup of millet
- 3/4 cup of water
- 1/2 cup of low fat milk of your choice
- 1/2 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- Pinch of salt
- 2 tablespoons of raisins or toasted nuts (optional)
- Maple syrup, honey, or other artificial sweetener to taste
In a small saucepan, combine millet, water, milk, cinnamon, vanilla, and salt. Bring to a boil. Reduce heat to low, cover and simmer for 25 minutes without stirring. If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered. Remove from heat. Top with raisins or nuts. Drizzle with honey or maple syrup. Serve hot or at room temperature.
Yields 1 serving