A really simple breakfast porridge made creamy with luscious coconut milk and indulgent with a topping of dark chocolate and nuts.
1/2 cup millet, rinsed and drained
1 1/2 cups water
1/4 teaspoon salt
1/2 cup coconut milk
dark chocolate shards
maple or rice malt syrup (optional)
- 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).