Fill the kettle with water and set it aside to warm up, and in the meantime, rinse the millet 3 to 5 times. Pour boiling water from a kettle into the cereal, observing the proportion: for 1 glass of millet, you need to take 4 glasses of water. Add a little salt, cover the saucepan and put on low heat. Boil millet 25-30 minutes after boiling, then it will turn out crumbly. If you are cooking porridge, then after the 20th minute add milk to it and cook for another 10 minutes.
How to cook millet
You will need – a glass of millet, 4 glasses of water
- Clean the millet from debris and dark grains.
- Rinse the peeled millet in boiled warm water – change the water several times so that in the end it remains transparent after washing the cereals.
- Pour into the pan without enamel coating water, based on the ratio that one glass of cereal you need 4 glass of liquid.
- Place the pan with water on medium heat, allow to boil.
- Change the fire to a quiet one, pour the millet, cover.
- Cook for 20 minutes.
- Open the lid, salt the millet with half a teaspoon of salt, add water if necessary, keep it on the stove for another 10 minutes.
How to cook millet in the microwave
1. Transfer the washed millet to a dish for a microwave oven.
2. Pour half of the prepared water over millet, based on the ratio that for one glass of cereal, 4 glasses of liquid are needed.
3. Place the dishes with cereals in the microwave, cover the dishes.
4. Turn on the microwave for 5 minutes.
5. Stir the millet, add the remaining water, salt with half a teaspoon of salt, cook for another 2 minutes.
6. Re-mix the groats, cook in the oven for another 2 minutes.
7. Leave the millet under the lid to brew for 5 minutes.
How to cook millet in a steamer and multicooker
1. Put the washed millet in a multicooker bowl or a steamer bowl.
2. Pour the cereal with water, based on the calculation – for one glass of cereal, only 4 glasses of liquid are needed.
3. Salt millet with half a teaspoon of salt, put a square of butter.
4. Turn on the steamer or multicooker for 40 minutes, cook without stirring.
When cooking millet in a multicooker, it is recommended to place a steam pan on top.
How to cook millet in pots
1. Arrange the washed millet in ceramic pots, taking into account that the volume of millet in the cooking process increases by 5-6 times.
2. Pour millet in pots with water, based on the calculation – for one glass of cereal, you need 4 glasses of liquid.
3. Salt millet with half a teaspoon of salt, add butter.
4. Close the pots, place in an oven preheated to 180 degrees, cook for 25-30 minutes.
Delicious facts
– When cooking millet increases 5-6 times in volume.
– Millet is boiled on low heatto prevent it from burning to the saucepan.
– For cooking, it is better to use washed millet in warm water, and after cooking it is better to rinse the millet with hot boiled water.
– If you are cooking millet porridge, first pour the millet into boiling water, and only then, when the millet becomes semi-cooked (after 15 minutes), pour milk into a saucepan and cook in milk until tender (another 10-15 minutes).
– Price millet – from 40 rubles. (on average in Moscow as of June 2020).
– Calorie value millet – 342 kcal / 100 grams.
– Millet is very useful for health – eating millet protects the body from diseases of the circulatory system and liver. Millet contains a large amount of vitamin B6 (pyridoxine), and the content of this vitamin in millet is twice as high as in buckwheat and oatmeal. Vitamin B6 helps to better assimilate unsaturated fatty acids in the body, normalizes the metabolism of fats and proteins. Along with calcium, pyridoxine normalizes the work of all muscles, primarily the heart, and promotes their effective relaxation. It has been scientifically proven that a lack of vitamin B6 can trigger otitis media. Millet does not contain gluten, so food made from it can be consumed by people who are allergic to this protein.
– Boiled millet children can be given from one year of age.
– Do not confuse millet with wheat… Millet is processed millet.
– How to choose: give preference to cereals that have a yellow color and do not contain foreign particles (debris). It is better to choose cereals prepackaged in factory packaging, this will help avoid buying a low-quality product.
– How to store: it is necessary to pour the millet into a tightly closed container made of ceramic or glass and put it in a dark place. Millet should not be stored for a long time, since it has a high content of fat, which, oxidizing during long-term storage, gives the millet a bitter taste and an unpleasant odor.
– To make millet dishes not bitter, it is recommended to rinse it in warm water, as cold water will not wash off the fat. In this case, you need to grind the millet well between your hands, mechanically removing fat from its surface. The groats should be washed several times, until the drained water is completely transparent. Another way to get rid of the bitterness is to pour the millet with water, let it boil, and then drain the water with the dissolved oxidized fat.