Soaked Millet Porridge

Millet porridge must have been one of my first foods, I have memories of it from very early on in my life. My grandma would make a big pot to last a few days, and our home would fill with the sweet aroma of caramelizing milk. When I first made it for my family, I was very excited by the response from my toddlers and my husband, and now this dish is in permanent rotation in our house.

Cooking milk at low temperature for a long period of time caramelizes the milk giving the porridge a wonderful almost candy-like flavor. It makes wonderful left overs, and can be made into pancakes or fritters, so I always make big batches of it.

millet

HOW TO MAKE SOAKED MILLET PORRIDGE

Ingredients
3 cups millet
4.5 cups whole milk
2 tablespoons honey, maple syrup, or sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup raisins

Instructions
Rinse millet thoroughly (I put it in a bowl of water or mason jar, swirl with my hand and all impurities come to the top. Change water several times).
In the same bowl or jar, add filtered water. Let rest overnight or 24 hours.
Strain well. Place in a small Dutch oven.
Add the rest of the ingredients to the Dutch oven, mix well.
Turn oven to 225ΒΊF; place uncovered Dutch oven into the oven.
Cook for 2.5 – 3 hours, or until the crust is golden brown.

Soaked Millet Porridge
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast Lunch Dinner
Cuisine: Russian
Ingredients
  • 3 cups millet
  • 4.5 cups milk
  • 2 tablespoons honey, maple syrup, or sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup raisins
Instructions
  1. Rinse millet thoroughly (I put it in a bowl of water or mason jar, swirl with my hand and all impurities come to the top. Change water several times).
  2. In the same bowl or jar, add filtered water. Let rest overnight or 24 hours.
  3. Strain well. Place in a small Dutch oven. Add the rest of the ingredients to the Dutch oven, mix well. Turn oven to 225ΒΊF; place uncovered Dutch oven into the oven. Cook for 2.5 - 3 hours, or until the crust is golden brown.

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