Cooking millet porridge with milk in a saucepan is less than average: it takes a long time to boil the milletā¦ You have to make sure that the milk does not run away and the porridge does not stick, adjust the heat intensity and stir, stir, stir.
Milk porridge
In addition, millet porridge should properly āstewā, that is, to stand, swell and become softer and tastier. For this, the pot with the porridge is either put to simmer in the oven, or wrapped in newspapers and blankets ā the old-fashioned way. We made porridge according to the manufacturerās recipe, but we doubled the quantity of ingredients: we took not 1, but 2 multicups of grits and not 5, but 10 multicups of liquid. We were a little worried: the bowl is not 5, but 4 liters, and the porridge is milkyā¦ That would be enough volume and the milk would not escapeā¦ But everything was going great ā after 25 minutes the readiness signal went off and the pressure was dropping for 11 minutes more. We add oil and close the lid again, and leave the porridge to simmer overnight. The result ā the softest and tenderest porridge, which was gladly eaten even by children, who usually do not like millet.
What makes millet porridge so irresistible and addictive? Is there a special ingredient or cooking technique that sets it apart from other porridges? Iād love to hear more about the unique qualities of millet porridge that make it impossible to resist!