Cooking Millet

[Guest guest]

, faytk@c... wrote:

> I have been wanting to cook some millet. In fact, I was going to do

it today but can't find out how long to cook it. One book says 30

minutes another says 2-3 hours. Tracy

 

Hi Tracy,

 

I love cooked millet. I cook it for a hot breakfast cereal, and have

never cooked it for 2 - 3 hours. I imagine it would be nice and

fluffy if you cooked it that long over very low heat. I usually cook

it for about 30 minutes, using a water to millet ratio of 2 - 1. So

for every 1 cup of millet I use 2 cups of water. Bring the water to

a boil, add the grain, then cover and turn the heat to low. In 30

minutes it should be fluffy and somewhat " popped " open like popcorn

(very simplistic example here. . . .it stays small). The 30 minutes

will give you a soft, digestible grain. . . .but if you like it

fluffier and REALLY soft you'll have to cook longer.

 

Hope this helps. Noella, how long do you cook your millet? The

recipe you sent in sounds DELICIOUS!

 

LaDonna

[Guest guest]

Boy, I will have to look and see what I do. I don't follow recipes

alot of the time...I just " eyeball " things. So, the next time I make

millet, I will measure what I am doing, so I can be of more help. I

know it is closer to the 30 minute mark...like LaDonna describes.

 

--Noella

 

, bmlehman@m... wrote:

> , faytk@c... wrote:

> > I have been wanting to cook some millet. In fact, I was going to

do

> it today but can't find out how long to cook it. One book says 30

> minutes another says 2-3 hours. Tracy

>

> Hi Tracy,

>

> I love cooked millet. I cook it for a hot breakfast cereal, and

have

> never cooked it for 2 - 3 hours. I imagine it would be nice and

> fluffy if you cooked it that long over very low heat. I usually

cook

> it for about 30 minutes, using a water to millet ratio of 2 - 1.

So

> for every 1 cup of millet I use 2 cups of water. Bring the water

to

> a boil, add the grain, then cover and turn the heat to low. In 30

> minutes it should be fluffy and somewhat " popped " open like popcorn

> (very simplistic example here. . . .it stays small). The 30

minutes

> will give you a soft, digestible grain. . . .but if you like it

> fluffier and REALLY soft you'll have to cook longer.

>

> Hope this helps. Noella, how long do you cook your millet? The

> recipe you sent in sounds DELICIOUS!

>

> LaDonna

[Guest guest]

I cooked some today and it came out great. I cooked 1 c. millet in 3 cups of

water for 2 hours. I wanted it pretty soft because I made it into a pudding.

I will have to post the recipe, I thought it was pretty good!!

 

Tracy

 

 

> Boy, I will have to look and see what I do. I don't follow recipes

> alot of the time...I just " eyeball " things. So, the next time I make

> millet, I will measure what I am doing, so I can be of more help. I

> know it is closer to the 30 minute mark...like LaDonna describes.

>

> --Noella

>