Simple Millet Porridge (小米粥)
Millet 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.
Servings: 4 to 6
Ingredients
For the porridge
- 1/2 cup (120 grams) millet (*see footnote)
- 8 cups (2 liters) water
To serve with
- Sugar
- Fermented tofu
- Pickled vegetables
- Parmesan cheese
Instructions
- Rinse millet a few times with tap water and drain.
- Add water to a medium-sized pot and bring to a boil.
- Slowly add millet to the pot.
- 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.
- 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.
- If you want a thicker porridge, keep cooking after 30 minutes are up, and stir the porridge constantly as it thickens, about 10 minutes.
- The porridge is ready when the millet is tender but still keeps its shape.
How to serve
- (Option 1) Sweet porridge - Transfer the porridge to serving bowls and add sugar to taste.
- (Option 2) Savory porridge - Serve warm with pickled vegetables or fermented tofu.
- (Option 3) Cheesy porridge - Grate parmesan cheese into the porridge while it’s still hot.
Notes
- 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.
Nutrition
Serving: 354g, Calories: 76kcal, Carbohydrates: 14.6g, Protein: 2.2g, Fat: 0.8g, Trans Fat: 0.8g, Sodium: 11mg, Potassium: 42mg, Fiber: 1.7g, Calcium: 10mg, Iron: 0.5mg