This simple millet porridge (xiǎomǐ zhōu – 小米粥) is similar to rice congee, but millet has a lower glycemic index than rice, with more vitamins and minerals. It also cooks in a fraction of the time! Enjoy millet porridge for breakfast or instead of a bowl of white rice with any Chinese meal.
What Is Millet?
Millet is one of the world’s oldest cultivated grains. It’s been grown in Northern China for thousands of years! They are small, round yellow grains similar in size to quinoa. It has a slightly nutty, light flavor.
Millet is considered an “ancient grain,” a category of grains that have remained largely unchanged over the last several hundred years (unlike modern grains, which have been extensively bred or hybridized).
The girls tell me that the term “ancient grain” is really an advertising term, but I think these grains do tend to be less processed!
Millet is also considered a sustainable crop, as it grows quicker than other grains, can be grown in poor soil, and is drought-resistant.
In China, millet was considered super nutritious, ideal for people recuperating from illness, the elderly, and babies. Today, as more of us look for alternatives to refined grains like white rice, millet has become more popular in the West.
A Little Bit Goes a Long Way
You may have heard that millet is higher in calories than rice. Indeed, 100g of rice has 130 calories, while 100g of millet has almost triple that—380 calories! For that reason, however, you don’t need a lot of millet to make a meal.
Perhaps this is why millet was so prized in ancient times. It grows quickly, and you don’t need a lot of it to fill your belly. In this millet porridge recipe, you’ll get 4 servings of porridge from just ½ cup of millet!
Faster than Congee
Another benefit of millet is that it cooks much faster than other grains. You can make it in the fraction of the time it would take to cook a rice-based congee.
While we do have a 20-Minute Congee recipe, you have to rinse and freeze the rice grains in advance to make it. With this millet porridge, there is no advance preparation needed.
Tip: Save time at the stove!
I’ve found that it’s better to let the porridge finish cooking off the heat, as we instructed in the recipe. The millet grains need hot liquid to expand and thicken, but it doesn’t need to be simmering the whole time. The result is the same if you finish cooking off the heat, reducing energy and saving you time at the stove.
Variations
To make a sweet version of millet porridge, follow our postpartum confinement porridge recipe. I made it for Sarah after she had Ethan. It’s a super nutritious recipe when you want to give your body a boost.
To make a savory version, you can add some pork (or chicken), century eggs, ginger, scallion and cilantro. Just adapt our basic Congee recipe. It would be a tasty meal that your whole family will love.
Storing Millet Porridge
Freeze the leftovers in an airtight container for up to 3 months at best quality, or refrigerate in a covered container for up to 3 days. The leftover porridge will thicken in the fridge and almost appear solidified. Just add a splash of water when reheating to restore its consistency.
Millet Porridge Recipe Instructions
Bring the water to a boil in a medium thick-bottomed pot. At the same time, rinse the millet and drain.
Add the millet to the boiling water, immediately stirring from the bottom of the pot to prevent sticking.
Reduce the heat so that the water is simmering. Partially cover the pot (so it doesn’t boil over). Cook for 15 minutes.
Shut off the heat, cover the pot, and let it rest on the stove to continue cooking in its residual heat for another 15-20 minutes before serving.
Millet Porridge (Simple!)
This simple millet porridge (xiǎomǐ zhōu – 小米粥) is very similar to rice congee, but cooks in a fraction of the time with a healthier grain!
serves: 4
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Instructions
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Bring the water to a boil in a medium thick-bottomed pot. At the same time, rinse the millet and drain.
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Add the millet to the boiling water, immediately stirring from the bottom of the pot to prevent sticking. Reduce the heat so that the water is simmering. Partially cover the pot (so it doesn’t boil over). Cook for 15 minutes.
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Shut off the heat, cover the pot, and let it rest on the stove to continue cooking in its residual heat for another 15-20 minutes before serving.
Tips & Notes:
Freeze the leftovers in an airtight container for up to 3 months at best quality, or refrigerate in a covered container for up to 3 days. The leftover porridge will thicken in the fridge and almost appear solidified. Just add a splash of water when reheating to restore its consistency.
nutrition facts
Calories: 95kcal (5%) Carbohydrates: 18g (6%) Protein: 3g (6%) Fat: 1g (2%) Saturated Fat: 0.2g (1%) Polyunsaturated Fat: 1g Monounsaturated Fat: 0.2g Sodium: 19mg (1%) Potassium: 49mg (1%) Fiber: 2g (8%) Calcium: 13mg (1%) Iron: 1mg (6%)
