Plain Millet Food

PLAIN MILLET

Steps:

• Wash millet.
• **To toast put rinsed millet into a large frying pan over medium heat.
• Cook, shaking the pan for around 10 minutes or until the millet reaches a golden brown.
• Bring water and salt to boil.
• Add millet to water, reduce heat, cover and simmer 15 to 20 minutes, until all the water is absorbed. Turn off heat. Let sit covered for 5 minutes. Fluff with fork.

HOW TO COOK MILLET

Steps:

• If you are soaking the millet, do it for 6 to 8 hours.
• Wash the millet a couple of times with clean water. If you are not soaking it, you may need to rub it with your hands to remove the dirt.
• Drain the water from the millet entirely and keep it aside.
• Heat a cooking pot or deep-bottomed saute pan. Add the drained millet and water to the pan and close it partially with the lid.
• Use 1.5 cups of water for 1 cup of millet for pre-soaked millet. And use 2 to 2.5 cups of water for unsoaked millet.
• Increase the flame to high and let the water boil. It will take around 5 minutes.
• Now reduce the flame to low and close the lid completely. Let the millet cook until all the water is absorbed. It will take around 6 to 8 minutes for pre-soaked millet and 10-13 minutes for unsoaked millet.
• Millet will be cooked by the time all water is soaked up. Now switch off the flame and let it sit for ten more minutes.
• After 10 minutes, fluff it up with a fork, and the cooked millet is ready to use.
• Add drained millet, water, and a tsp of oil to the inner pot. Use 1.25 cups of water for 1 cup of pre-soaked millet. And for unsoaked millet, use 1.75 cups of water.
• Close the lid properly, and move the steam releasing valve to the sealing position.
• Select manual or pressure cook mode and cook it on HIGH PRESSURE for 4 minutes if using pre-soaked millet. Cook it for 8 minutes if using unsoaked millet.
• Switch it off once done and do a normal pressure release after 10 minutes. You can wait for the natural pressure release as well.
• Fluff it up with a fork, and the cooked millet is ready to use.
• Add millet, water, and tsp of oil to the pressure cooker. Use 1.5 cups of water for 1 cup of millet for pre-soaked millet. Use 2 cups of water for unsoaked millet.
• Close the lid and let it for 1 to 2 whistles on medium-high flame for pre-soaked millet. It will take around 5 minutes. For unsoaked millet, cook it for 2-3 whistles, about 7 to 8 minutes.
• Once done, take it out of the heat and let the pressure release naturally.
• Once the pressure is released completely, fluff it up with a fork. And the fluffy millet is ready to serve.
• Add drained millet, water, and tsp of oil to the rice cooker's inner pot.
• If you are using soaked millet, use 1.5 cups of water for every 1 cup of millet. For unsoaked millet, for every 1 cup of millet, use 2 cups of water.
• Close the rice cooker with its lid and use a white rice setting if your rice cooker has options to select. Else select the cook button.
• Once the rice cooker finishes cooking, switch it off and let it rest for 10 minutes. Then fluff up the millet, and the fluffy millet is ready to use or serve the millet instead of rice.

HOW TO COOK PERFECT MILLET EVERY TIME

Steps:

• Measure millet and cooking liquid: You'll need 1 cup of raw millet and 2 cups of cooking liquid (water or broth).
• Toast millet: In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.
• Add the water and salt to the pan: Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good stir.
• Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil.
• Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 15 minutes. Avoid the temptation to peek a great deal or stir too much (unless its sticking to the bottom). Stirring too vigorously will break up the grains and change the texture.
• Remove from heat and let stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes.
• Fluff and serve! After millet sits, fluff it with a fork. Taste and add additional salt if you'd like. Millet does not keep well and is best served warm (see Additional Notes below).