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Millet porridge

This morning I have attempted to make millet porridge using millet flakes and rice milk with a hint of vanilla.  I searched the internet to try and find out how to use the flakes to make porridge as most recipes I came across used the whole millet grain.  There wasn’t a lot of information but it seemed to suggest double the amount of milk/water to millet flakes, so I took the suck-it-and-see approach.

It took quite a while to bubble away – I’d read 15-20 minutes, but for my little pan for one I was worried about burning it dry.  Anyway, after adding a few more sloshes of the rice milk and a tiny drizzle of agave syrup for a little extra sweetness I gave up stirring and poured it into a bowl.

Millet porridge

It looks ok, although it reminds me of wallpaper paste.  It has a slightly bitter note in the middle of tasting which then disappears.  The texture I imagine is a bit like eating wallpaper paste, but then again I have no idea if I’ve cooked it correctly.  I’m not sure I’m a convert, but as my breakfast’s recently have consisted of a small carton of chocolate rice milk I thought I should attempt at some other breakfasts on this new way of eating I’m following.

I must say, the new way, which I will share more about one of these days, is doing wonders for me – body and skin – so I can’t diss it.  Anyone else make millet porridge with millet flakes?  Any tips or advice would be much appreciated as I now have a bag of the stuff!  Perhaps I’ll try quinoa next time as I know I already like it.

Oh, and as promised – I came across this picture of a mummy partridge and her babies that my parents took on my camera when I was staying with them last weekend – so cute!!

Baby partridges

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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