How to cook millet is a question I am frequently asked. This interesting grain is not a common crop among gardeners, as it tends to be a seasonal crop found mainly in the southern United States and in parts of Western Europe.
Today, I’m going to share with you how quick and easy it is to cook millet.
- 1 ¾–3 ½ cups Water
- 1 cup Hulled Millet
- ½ tsp Salt
Bring 2 cups of water to boil in a small pot. Add millet and salt. Return to a boil, then reduce heat to a simmer, cover, and cook until tender, 20 minutes. Drain off any remaining water.
Place millet, 3 ½ cups water, and salt into a slow cooker. Cover and cook on low for 4–5 hours or high for 1 ½–2 ½ hours.
Place millet, 1 ¾ cups water, and salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 10 minutes. Natural release the pressure for 10 minutes, then serve.
How much cooked millet does 1 cup millet yield?
1 cup dry, raw millet yields about 3 ½ cups cooked millet.
How much liquid do I need to cook millet?
To cook 1 cup of millet in a pilaf-style (as described below), you’ll need 2 cups of water. If you want to make a creamier porridge, increase the water to 3 cups.
How long does it take to cook millet?
Millet takes a few minutes to toast, about 15 minutes to cook, and 10 minutes to fluff. All told, about 30 minutes total cook time.
Shouldn’t I always rinse my grains before cooking them?
Not necessarily. The only grain I habitually rinse is quinoa because of its bitter coating, saponin. I don’t find it necessary or beneficial to rinse millet. Sometimes you’ll see little black pebble-like bits in your millet, and these are simply the unhulled grain. Just pick them out and continue on.
What are the different ways I can use millet in the kitchen?
Millet is commonly cooked as a porridge to enjoy in the morning (great when you tire of oatmeal!), but there are many other ways to use millet. You can toss raw millet into cookies, muffins or quick breads for extra crunch. I love using it in granola for that reason. Use it to thicken soups, or as a base for warm grain salads of your choosing. You can also buy millet grits which are extremely quick-cooking, and are wonderful in any preparation you’d think to use polenta or grits.