Growing up, my favourite breakfast porridge was a sweet bulgur concoction often served with nuts and fresh cream. My mum was always experimenting with different grains whether it was breakfast bars made of amaranth and millet or muesli made of puffed rice, corn and an odd assortment of nuts and seeds. I didn't care for them at the time other than that bulgur porridge and toasted cornflakes. My tastebuds were primitive and stayed like that for a very long time. Then I discovered oats and everything else became a moot point.
But there comes a time after years and years of oat eating that you feel like something else. That is when I started cooking other grains for breakfast. When I first started cooking with millet, I would get very nostalgic. The smell reminded me of my little lovebirds. The millet grain formed a permanent carpet on the floor of their cage. To me the smell was synonymous with my birdies. Eventually the more I cooked with millet, the more the association was detached.
This little number with millet and coconut milk has quickly shot up to the ranks of that bulgur porridge from my childhood. It is creamy and luscious and I love to top it with shards of dark chocolate and toasted pistachios when I feel like indulging during the middle of the week. I like to rinse the millet and then dry roast it in a pan for a couple of minutes until the water evaporates and the grain starts blushing.
I find that this really brings out the flavour. Why Millet? Why not? It is one of the best sources of magnesium and phosphorus responsible for repairing body tissue damage and rebuilding cells. And it is equally lovely in savoury recipes as it is in sweet.
CREAMY COCONUT MILLET PORRIDGE
- 1/2 cup millet, rinsed and drained
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- dark chocolate shards, to serve
- toasted pistachios, to serve
- maple or rice malt syrup, optional, to serve
- Place millet in a small saucepan on low heat. Toast lightly until dry and a shade darker. Add water and salt. Increase heat to medium and cook for approximately 15 minutes until the grain has puffed up.
- Reduce heat to low, add coconut milk and simmer for a few minutes until heated through. Remove from heat, pour in a bowl and top with chocolate, nuts and maple syrup (if desired).