Millet is actually a seed but is referred to as a grain. It’s one of the oldest and most nutritious grains for nearly one-third of the world’s population. It is mild in flavor, easy to digest and a desired grain for people with food sensitivities. Millet can be cooked plain or pan toasted for more flavor. It can also be ground and used as flour.
Millet is unique that it is a very thirsty grain and needs plenty of water. When millet is cooked it should look more like porridge. Although it could be cooked into a pilaf, similar to rice, it tends to be dry with a mealy texture.
When it is used with a proper ratio with other ingredients millet can make beautiful spreads like this Cream Cheese or this Millet Butter. Cooked millet also adds a creamy texture to pudding type desserts like this Pineapple Parfait.
How to Cook Millet
Millet to Water Ratio Guideline
- ½ cup millet
- 2 cups water
Wash millet, drain well. Add millet to a pot that will have a tight fitting lid. Optional to toast millet briefly. Add water, bring millet to a boil, cover with lid, turn down heat and simmer for 50 – 60 minutes. The millet is cooked when soft and the water is absorbed.
Wash millet, drain well. Add millet to instant pot. Optional to toast millet briefly. Set on manual pressure for 10 minutes and allow pressure to drop naturally.
Be mindful of the size of your instant pot as the water needs to be deep enough to cover the bottom of the pot, otherwise the millet may not cook properly. The water millet ratio above works well for a 6 quart instant pot or smaller.