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Cooking Instructions.
1. Because millet is used in so many parts of the world there are many different
cooking techniques. Most of the recipes refer to hulled, out of shell, millet.
In general, millet always needs to be washed before cooking. Sometimes,
depending on quality of grain, the water needs to be changed 4-5 times. Only
after the used water is clear you can proceed with
cooking.
2. You may use large amount of water for cooking.
Once millet is soft, water needs to be removed and milk can be added to finish
cooking. This technique was used for hundreds of years.
3. In modern times millet
sold in stores usually is already clean and may need to be washed once or twice
only. But this is really up to you to see and decide.
4. Always look at how clean millet is. If after you wash it water is not clean
rinse millet gain.
6. If you want to eliminate “guessing” from cooking
you can use this simple technique: 3 parts water for 1 part grain. Add grain to
boiling water, cover and simmer for 30-35 minutes or until water is completely
absorbed. After that remove millet from heat, cover and let the steam finish the
cooking. Important - you want the bowl to be warm from all sides. You can use the old trick: use Dutch oven or
ceramic bowl and wrap it in blanket or towel.
7. Some people prefer a little nutty taste in
their millet. To achieve it you may lightly roast the grains in dry pan for
several minutes before cooking. Don’t forget to stir. By the way, this technique
works for buckwheat too.You can opt for a little bit of vegetable oil. If you want millet to
obtain different flavors try to add different oils: sesame, olive, etc
8. Another cooking tip is to pre-soak millet. It will reduce the cooking time by 5
to 10 minutes.
In millet recipes sections you can find many
easy millet recipes with different cooking techniques.
NEXT: MILLET COOKING RECIPES
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