Vegan Millet Porridge with Coconut Milk
Make the creamiest, calcium rich porridge with the ancient grain known as millet that can be served for breakfast or even dinner, as they do in China.
Servings 4
Calories 245kcal
Ingredients
- 1 c millet
- 4 c water
- 1/2 c coconut milk
Optional garnish
- sweetener of choice (coconut sugar, agave, maple syrup)
- roasted pumpkin or sweet potatoes
- fresh chopped fruit, berries, nuts, seeds
Instructions
- Bring water to a boil in a sauce pan.
- Add millet and bring back to a boil.
- Cook stirring for 20-30 min until the grains are soft to the bite and no longer gritty or hard.
- Add more water to reach your desired state of thickness/soupiness.
- Serve hot. Top each bowl with coconut milk and your choice of garnishes.
Notes
- This can be cooked in the rice cooker on the same setting as you would cook rice.
- Add diced pumpkin and sweet potatoes with the millet, if you'd like to cook them together for an orange porridge.
- For extra flavor, you could toast the millet granules in some oil before adding the water. This makes it a wee bit less starchy tasting.
- You could rinse your millet with water first, as you would rice or other grain, but that is a personal preference to wash off potential dust or toxins on the grains.
Nutrition
Calories: 245kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Sodium: 18mg | Potassium: 160mg | Fiber: 4g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg