Friday, December 3, 2010

Breakfast Millet

I'm not sure if you are like me, but when the weather gets cold, I crave hot cereal. There's only so much you can eat oatmeal, cream of wheat, grits, etc. I remembered having millet for breakfast once a long time ago and decided to try to recreate it. Millet has an interesting texture when it's cooked, but I like it....and believe it or not, my four-year-old liked it too! "Ummmm, this is so good, Mommy! It smells good AND it tastes good." Those words are like music to my ears.

I made this super easy by using my rice cooker. The proportions are for using a rice cooker, so I'm not sure how it would turn out if made any other way.

1/2 cup millet
Scant 2 1/2 cups water
1/4 cup brown sugar
1/2 tsp. salt
1/4 cup dried cranberries
1/2 tsp. cinnamon

Place all ingredients in rice cooker. Use white rice setting or if you don't have specific settings, just cook as you normally would for white rice. Super easy, huh? You could add chopped nuts, dates, coconut, or any other topping and it would still be delicious.

Serves: 3 generous portions.

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