Basic Steamed Millet Groats
Whole millet groats triple in volume when they are steamed. The exact proportion of water to grain and the length of the cooking time will vary somewhat in each
individual kitchen-the size and weight of the pan, the intensity of the flame, and the desired degree of softness all influence the results. The directions that follow are for grains that are cooked but discrete; if you wish to
make a creamy porridge, increase both the amount of water and the cooking time. Place 1 part whole millet groats and 2 to 3 parts water in a saucepan. Bring to a boil, cover, reduce the heat, and simmer for 20 to 30 minutes.
(Millet is tasty when it is slightly sticky, but you will have to decide how it will work best in a particular recipe.) Fluff the cooked millet wit h a fork and serve with butter, yogurt, or soy sauce, or use in recipes calling for
cooked whole millet. You can use this basic recipe as a guide when adding millet to soup Source:
