Millet Porridge with Raisins in Milk
Millet is cooked in milk with raisins and butter until thick and tender. The finished porridge is served hot with a piece of butter.
- Time
- 30 min
- Serving
- 454 kcal
- Ingredients
- ≈ $0.78
- Protein
- 14 g
Ingredients
- 1 Milletpack 800 g ≈ $3.50 55 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 250 ml
- 3 Raisinspack 200 g ≈ $2.40 20 g
- 4 Butterpack 180 g ≈ $1.58 7 g
- 5 Sugar 6 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse millet1 with boiling water, pour over 150 ml of water, set the pan over medium heat and bring to a gentle boil.
Cook the millet1 over medium heat for 10 minutes, stirring, until the grains are soft and translucent.
Add milk2, raisins3, sugar, and salt; reduce heat to low, cover and simmer for 15 minutes, stirring occasionally, until thickened and the millet1 is fully soft.
Off the heat, stir in the butter4 until glossy; cover and let rest for 5 minutes.
Serve hot; if desired, top with a knob of butter4 and add simple toppings to taste.
Tips
- Why it works
- Rinse millet to remove bitterness; unrinsed grains release a harsh taste when cooked in milk. Stir constantly the first 10 minutes to prevent burning on the bottom.
- Substitutions
- Use 200 ml of evaporated milk instead of 250 ml of regular milk for thicker texture. Replace raisins with 20 g of dried apricots, chopped.
- Common mistakes
- Overcooking makes the porridge dry and grainy; check doneness by tasting. Grains should be soft and creamy, not crunchy.
- Storing and reheating
- Eats best fresh but keeps 3 days in the fridge; reheat in a pot with 20 ml water, stirring until smooth. Freezes poorly. Texture turns mushy.
- Serve with
- Pair with a slice of buttered rye toast for a filling breakfast. Serve to kids with a sprinkle of cinnamon for extra flavor.
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