Millet is a golden-colored, gluten-free whole grain that tends to be a little dry when cooked, like rice or quinoa, but becomes soft and creamy when simmered with extra liquid. The addition of coconut milk complements it perfectly and gives porridge a luxurious texture and richness that really is a step up from your average winter breakfast cereal.
Most days I stir frozen berries into this morning porridge right before removing it from the stove. This gives the berries just enough time to defrost without staining the batch purple. When I’m having guests for breakfast, or when something a little more presentable and festive is called for, I make a separate berry compote to top the porridge instead. Not only does the juicy compote look much prettier, but it also allows the delicate flavor of the berries to come through along with providing contrast with the creamy porridge.
Millet has a bitter coating similar to quinoa that needs to be washed off before cooking. I also opt for soaking it overnight to speed cooking time in the morning and ensure a creamy result.
Coconut Millet Porridge with Berry Compote
Makes 2 generous servings
For the porridge:
¾ cup millet, soaked overnight in 2 cups filtered water