Best Xiao Mi Zhou Millet Porridge Recipes

SIMPLE MILLET PORRIDGE (小米粥)

Steps:

• 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.

XIAO MI ZHOU (MILLET PORRIDGE)

Steps:

• Toast millet in bottom of pan or in skillet over medium-high heat for 5 - 8 minutes, until some aroma begins to waft.
• In the meantime, bring water to a boil. How much you use depends on how thick you want your porridge.
• Add millet to boiling water and boil over medium-high to low heat for 15 - 25 minutes, until done. It will not absorb all the water, but some color and starch will be released to let you know as cooking finishes.
• Eat warm, adding sugar or honey to taste.

MILLET PORRIDGE

Steps:

• In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
• Bring to a boil.
• Reduce heat to low, cover and simmer for 25 minutes without stirring.
• If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
• Remove from heat.
• Drizzle with maple syrup or honey.
• Serve.

MILLET PORRIDGE WITH ALMOND MILK & BERRY COMPOTE

Steps:

• For the compote, put the dates in a pan with 150ml water, bring to the boil and stir well so they break down. Tip in the frozen fruit and cinnamon stick and cook over a medium heat, stirring every now and then for a couple of minutes. Don't worry about fully thawing larger fruits, as they will defrost in the residual heat and retain their shape in the compote (if you have large strawberries in the mix, you can halve these as they soften). Leave to cool. Will then keep chilled for up to four days.
• Rinse the millet in a sieve, then tip into a deep, heavy-based saucepan and pour in the almond milk and 350ml water. Put over a low heat and once bubbling, leave to simmer for 10-12 mins, stirring frequently until the millet grains are tender, but nutty.
• Serve a third of the porridge with a third of the compote, between two people, on the first day of the Healthy Diet Plan. Add a little extra almond milk to serve with a few mint leaves scattered over. Chill the remainder for the subsequent two days. Will keep covered and chilled for up to four days. To serve on another day, reheat portions of the porridge in a pan with extra almond milk or water to loosen. Serve with the chilled compote.