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Home FEEDING First Food Baby's Kitchen | How to cook Hulled Millet Porridge?

Believe it or not, millet porridge is a traditional food in Russian, German and Chinese сuisines. In Russia it is eaten sweet (with milk and sugar added at the end of the cooking process) or savory with meat or vegetable stews. In China it is eaten without milk or sugar, frequently with beans, sweet potato, and/or various types of squash; millet soup is commonly used by nursing mothers to aid in milk production and healing from childbirth. In Germany it is also eaten sweet (boiled in water with apples added during the boiling process and honey added during the cooling process).
Source: Wikipedia
Organic Millet from Inner Mongolia, 500 g cost RM5.50
In Austin's home, his millet porridge is a lone ranger. His momma cooks millet porridge alone, only millet grains and water. Vegetables are steamed separately for lunch and dinner so that Austin gets to enjoy a larger variety of food in a day.

Below is how his momma does it.

Ingredients:
1/4 cup organic hulled millet grains
1 to 1 1/2 cup filtered water
Hulled Millet Grains
Method:
1. Rinse millet grain twice.
2. Place in crock pot. Add water. Turn on to high heat.
3. Stir occasionally. Add a little water if it goes too dry.
4. The soft millet porridge is ready to serve in 1.5 - 2 hours.
Hulled millet porridge for baby serving as first solid food
Alternatively, you may cook directly on stove/fire. Bring water and millet to boil, then simmer until millet is soft. It takes about 30-40 minutes.

p.s. Austin is not taking millet porridge alone but with mashed vegetables/fruits.


 

Comments  

 
0 #6 Momma to Austin 2012-06-30 08:49
Steaming sounds very cool San San!! It had never came across my mind before, but certainly going to do it soon. Thanks for sharing this great secret :-) cheers!
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+1 #5 San San 2012-06-25 09:55
Hey,

Thanks for all the tips. I've tried a few more methods which are cook in rice cooker (without porridge feature) and the other way is to steam it (for 1 hour). I find steaming is the best way to soften the millet :P

Really a try and error experiments huh....

Thank you so much for all the tips ;)

San San
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0 #4 Momma to Austin 2012-06-22 20:33
San San,
When I cook on direct fire, I would cover the pot since this step allows the water to boil and grains to soften faster. Put on small-medium fire like how we are making porridge and take note of the pressure built up (once the water is evaporating) at which may spill out anytime.

If you have an automatic rice cooker with porridge feature, maybe you can give that a try.

I leverage on a mechanical timer therefore I never have to pay attention/be around to turn off the power when I am cooking with crock pot. Of course this is a result after a few experiments :)

Hope this helps.
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0 #3 San San 2012-06-19 10:25
Hi,

I've tried to cook on a pot (without cover) on the stove for abt 20mins but it still not soft as porridge n LO very hard to swallow n she refuse to eat :( Maybe 20 mins is too short or should I cover the pot when cooking? Hmmmm...
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0 #2 Momma to Austin 2012-06-15 15:19
Hi San San,
When I first tried it for Austin, he was only 7 mo. He seemed to like it. In fact, the grains are very tiny and can be swallowed right away. If I were to prepare, I will let my baby try as it is because some babies started to enjoy food with texture after 8-9 mo.

I have never blended the millet, please share with us how does it turns out if you give it a shot. Cheers!
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0 #1 San San 2012-06-12 23:10
Hi,

My LO is 8 months old now. The texture of the millet shown in the pic seems a bit too rough for her. Should I blend it to become softer before cook?

Thanks,
San San
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