How To Cook Millet In A Rice Cooker Recipes

HOW TO COOK MILLET IN A RICE COOKER RECIPE

How to Cook Millet in a Rice Cooker Recipe image

Provided by AzWench

Number Of Ingredients 3

Ingredients

Whole grain millet
Broth (optional)
Salt

Steps:

1. Rinse 1 cup of whole grain millet in cool water. Though millet is a whole grain, its small size requires less cooking time than other grains. You don't need to soak it, just give it a little rinse before cooking. 2. Put 2 cups of water or broth into the rice cooker. As a grain, millet won't have a lot of flavor on its own. That might be just what you want, but if you would like to add a little depth, use broth instead of water. 3. Pour millet into the rice cooker and add 1 tsp. of salt, or more, to taste. 4. Turn the rice cooker on. It will automatically shut off in about 20 minutes, which should be just enough time for the millet to cook. It will be done when it just has a little resistance to the bite. Millet holds its texture fairly well, but it shouldn't be overly chewy. When its done to your satisfaction, take the grain out and serve.

HOW TO COOK MILLET

How to Cook Millet image

A naturally gluten-free grain, millet has a mild, corn-like flavor that's super versatile in the kitchen. Learn the best way to steam it, then use as a base for all kinds of sweet and savory dishes, such as our Crispy Grain Salad with Peas and Mint.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 40m

Yield Makes about 3 cups

Number Of Ingredients 3

Ingredients

1 cup millet
Pinch of kosher salt
Extra-virgin olive oil (optional)

Steps:

Combine millet, 2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook until tender, about 25 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

MILLET PORRIDGE

Millet Porridge image

Looking to add other grains to your diet? Try millet as a hot breakfast cereal. Note: I adopted this as an "authorless" recipe, as it was one I had tried and liked. I have changed the recipe from the original description that it made 2 servings; as I and both other reviewers at this time found that it really makes 1 serving. It can, however, be doubled very easily. I cook mine in my rice cooker which I recommend as a very easy way to make this.

Provided by Jenny Sanders

Categories Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup millet
3/4 cup water
1/2 cup skim milk or 1/2 cup soymilk
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 pinch salt
2 tablespoons raisins (or more, to taste)
honey or other artificial sweetener, to taste

Steps:

In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
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.
Drizzle with maple syrup or honey.
Serve.

Nutrition Facts : Calories 369, Fat 3.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 238.7, Carbohydrate 71.8, Fiber 6.7, Sugar 12, Protein 12.8

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