When you make millet, one of the biggest mistakes that can be made is over- or under-estimating how much water you need. “Using too much water turns the millet to mush,” Patel says. “Also beware of soaking the grains too long and not adjusting the water ratio.”
How will you know if your water measuring skills were a bit off? It’ll come through in the texture. Patel says that millet will turn “soupy” when there’s an excess of water and will get “dry and clumpy” if you use too little. What you should be looking for is a “fluffy, airy texture that resembles couscous,” she explains.
For the optimal water amount, aim to use two cups of water for every cup of millet. After bringing this amount of water and some salt to a boil, add your millet and bring it back to a boil. Patel says to then lower the heat and allow it to simmer for 20 minutes. Once it’s tender, “drain any additional water and spread onto a cookie sheet to cool.”
Once you have your perfectly cooked millet, you can pair it up with your favorite meals. “Millet can be served for breakfast with a poached egg or as a side dish resembling grits,” Patel says, adding that it’s also a perfect grain to try out in your slow cooker. “The longer cooking times works well creating a creamy, rich texture.”
No matter how you enjoy your millet, you can guarantee an excellent final product that anyone can love by making sure you get your water measurements just right.
