Simple Millet Porridge (小米粥)

Millet Porridge (小米粥) - an easy, comforting, and versatile side that takes only 30 minutes to make | omnivorescookbook.comMillet porridge is an easy, comforting, and versatile side on the Chinese dinner table. Season it with sugar, pickled vegetables, or cheese; this porridge goes well with nearly any type of main dish.

Millet porridge is one of the most important side dishes in Chinese home cooking, and we serve it from breakfast to dinner. We usually cook a handful of millet in a big pot of water, until the millet is tender and the broth creamy. Then we serve it as a simple soup, seasoned with a pinch of sugar, or with a small cold dish, such as pickled vegetables or fermented tofu. No matter whether you’re eating a fluffy pork bun, a piece of steamed fish, or some braised pork, the warm and creamy porridge helps you wash down the food with such a comforting feeling – as satisfying as washing down a medium rare steak with a sip of wine.

Soup is an important part of Chinese cuisine. For a lot of families, soup is served on the dinner table every day. Different from most Western style soups, the soups we cook daily are very simple. They usually contain just a few ingredients and take practically no time to cook.

This millet porridge belongs to that genre.

Actually, since it’s so cheap to make, street food vendors and most lunch cafeterias give it out for free, as a side dish for a lunch set menu, a plate of dumplings, or a rack of steamed buns. If you’re eating a heavy or meaty main dish, the porridge will clean your palate and help with digestion. If you’re eating a very light meal or are on a diet, the porridge makes your stomach feel full and satisfied.

Millet Porridge (小米粥) - an easy, comforting, and versatile side that takes only 30 minutes to make | omnivorescookbook.com

Cooking millet porridge is brainless and easy. You just need to throw the millet into boiling water and let it cook for 30 minutes, then it’s ready to serve. The only thing to note, is to add the millet after water is boiling and skim the foam from the top. This way, the millet won’t spill easily during cooking.

To prepare a dinner, you could start by cooking the porridge first, then prepare a stir-fry or a simple salad. With some pre-made steamed buns or bread, you can finish preparing a three-course dinner for two in 40 minutes. If you’re cooking for four people, prepare some braised meat ahead of time (or on the weekend) and reheat it in a steamer. You’ll probably still finish preparing dinner in 40 minutes or so. The great thing about this combo is that even if you make a main or appetizer from a different cuisine, like a green salad or hummus with toasted bread, the dishes will still go perfect together.

Millet Porridge (小米粥) - an easy, comforting, and versatile side that takes only 30 minutes to make | omnivorescookbook.com

Menu ideas

5.0 from 2 reviews
Simple Millet Porridge (小米粥)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Chinese
Serves: 4-6
Ingredients
For the porridge
  • 120 grams (1/2 cup) millet (*see footnote)
  • 2 liters (8 cups) water
To serve with
  • Sugar
  • Fermented tofu
  • Pickled vegetables
  • Parmesan cheese
Instructions
  1. Rinse millet a few times with tap water and drain.
  2. Add water to a medium-sized pot and bring to a boil.
  3. Slowly add millet to the pot.

  4. Simple Millet Porridge Cooking Process | omnivorescookbook.com Simple Millet Porridge Cooking Process | omnivorescookbook.com
  5. Continue cooking until the water returns to a boil. Turn to low heat. Use a ladle to skim the foam from the surface, so the porridge won’t spill during cooking.
  6. Cook while keeping the porridge boiling, but not too fiercely, for 30 minutes. Stir the porridge several times after 20 minutes, so the millet won’t stick to the bottom of the pot.

  7. Simple Millet Porridge Cooking Process | omnivorescookbook.com Simple Millet Porridge Cooking Process | omnivorescookbook.com
  8. If you want a thicker porridge, keep cooking after 30 minutes are up, and stir the porridge constantly as it thickens, about 10 minutes.
  9. The porridge is ready when the millet is tender but still keeps its shape.

  10. Simple Millet Porridge Cooking Process | omnivorescookbook.com
How to serve
  1. (Option 1) Sweet porridge - Transfer the porridge to serving bowls and add sugar to taste.
  2. (Option 2) Savory porridge - Serve warm with pickled vegetables or fermented tofu.
  3. (Option 3) Cheesy porridge - Grate parmesan cheese into the porridge while it’s still hot.
Notes
1. This amount of millet yields a creamy porridge that is not too thick nor too thin. For a soupy porridge, use 80 grams (1/3 cup) millet instead (my family’s favorite). For a thicker porridge, cook the porridge a bit longer until it thickens, about 10 minutes.

The nutrition facts are calculated based on 1 of the 6 servings generated by this recipe.

Simple Millet Porridge Nutrition Facts | omnivorescookbook.com

Millet Porridge - an easy, comforting, and versatile side that takes only 30 minutes to make | omnivorescookbook.com

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Share:
Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

Never Miss a Recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

5 thoughts on “Simple Millet Porridge (小米粥)

  1. Helen @ Scrummy Lane

    I don’t think I’ve ever tried millet, Maggie! In fact, I’m sure I haven’t. I’m really surprised that you add parmesan to this, too. I didn’t think that cheese was at all popular in China!
    Love the idea of having something simple and comforting like this as a side dish, though. Would love to try this (just as I always want to try the recipes you post!)
    Oh, and absolutely brilliant photos!

    Reply
  2. [email protected]

    Totally digging the darker more dramatic lighting you’re using in your photos Maggie. It makes your food look so exotic, like Gourmet Traveller type photos!!! I remember having millet porridge in China and Hong Kong. Never had it in Australia though. I must keep an eye out!

    Reply