How to cook millet without bitter aftertaste? How to reach a soft but not sticky texture? You can learn it from this tried recipe.
Before start cooking millet, here are some useful advices:
- Millet, just like millet flour, should be kept in the fridge for it can go rancid quickly.
- Millet should be cooked in three times as much water as the amount of millet (this means 3 cups of water for 1 cup millet).
- In order to remove bitter aftertaste, we have to wash millet thoroughly several times, with hot water. According to my experiences, washing it once is not enough. Only the method written below was effective in removing bitterness.
Makes approx. 230 g cooked millet from 100 g raw millet grains.
- 1 cup millet
- 3 cups water + 2 l hot water for washing
- salt to taste (I usually add 1/4 tsp salt to 180 g of millet).
- Bring 2 l of water to a boil.
- Measure 3 cups of water, add salt and mix them.
- Place millet in a bowl. Add as much hot water that covers the grains well. Stir back and forth with a spoon for about 1 minute. Drain, then repeat washing and draining four more times.
- Again, add as much hot water that covers the grains, and let rest for 5 minutes. Stir well, then drain. If washed thoroughly, even the smell of millet will change, you will feel that its not bitter anymore.
- Toast millet in a non–sticking pan on medium heat until golden brown, while continuously stirring (it only takes a few minutes).
- Slowly add 3 cups of water, then cover it.
- Wait until water is boiling, then reduce the heat and cook until millet absorbs all the water. Don’t stir, just push the grains a bit further from the edge of the pan with a wooden spoon from time to time to see if there’s still water under them. (If stirred frequently, millet will absorb too much water, become dense, and, later on, drier. Cooking time depends on the amount of millet. (If you have 100 g millet, it takes approx. 8 minutes.)
- When millet has absorbed all water, turn the heat off, and let it rest covered for 15 minutes.
- Transfer to a bowl, fluff it up with a fork and cover again.
Millet is best served warm.
Store leftover millet in the fridge for up to 2 days (it can spoil rapidly). While reheating in the microwave, always cover it to prevent drying out.