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Millet Porridge with Raspberries and Vanilla
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Source: https://recipheon.com/en/recipes/breakfast/millet-porridge-with-raspberries-and-vanilla
About this recipe
Millet porridge with raspberries and vanilla is a warm breakfast made by simmering millet in milk. As it absorbs the milk, the millet becomes soft, mild, and filling. Raspberries bring gentle tartness to the milky base, while vanilla gives the porridge a delicate, dessert-like aroma. Rinse the millet before cooking to soften its flavor and reduce its natural bitterness. Serve immediately, while the porridge is warm and creamy.
Ingredients
80 g millet
250 ml milk
100 g raspberries
a pinch of vanilla
hot water, 1 tablespoon at a time, only if needed during cooking
Steps
Rinse the millet thoroughly with hot water in a fine sieve and drain. Gently rinse the raspberries and leave to drain.
Put the millet in a saucepan, pour in the milk and simmer over low heat for 12–15 minutes, stirring along the bottom frequently. Taste a few grains: they should be tender, with no hard centers. If the liquid is absorbed before the millet softens, add hot water 1 tablespoon at a time and continue simmering gently, checking for tenderness.
Towards the end, add the vanilla and half the raspberries. Stir gently so the fruit breaks down slightly into the creamy millet.
Spoon the millet porridge into bowls, arrange the remaining raspberries on top and serve immediately; the millet will continue to thicken as it cools.
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