Millet is on the top of my experimentation list lately. I’m fascinated to figure out what its capacities are. Why am I so interested in millet? Because it’s nutritious, inexpensive, drought tolerant, and an underdog. I’m always a softie for the underdogs. So far, I’ve made a lovely millenta (polenta). The recipe's coming soon. I’ve cultured it like a sourdough, and as a yogurt, working on a cheese... I’ve also made a delicious chocolate millet mousse. The millet milk recipes I tracked down were wanting; too raw tasting, bland, fussy etc. I wanted a rich taste, creamy, easy to make, and digestible. Millet milk wouldn’t be on the top of my nutritious foods list because all of the fiber’s taken out when it’s strained, but I save all of the fiber and am experimenting around with chocolate millet fiber brownies. The last batch were eaten right up. Millet milk with chocolate millet brownies, sounds good to me. The boon to this millet milk recipe is that it’s made in a rice cooker! So no stirring, or fuss. I also toast the millet, which is what should happen to millet before it’s cooked because it adds wonderfully to the flavor. It gets a long porridge cook with lots of water, like a congee. I drink raw dairy milk but several of my children are dairy free, and I like to have a quick home alternative. Have you read the labels for store bought grain, nut, or bean milks? Yuk! Nope. This recipe takes one cup of millet, and about a ½ an hour including cooking and hands-on time and makes a quart of milk. It should be called Millet Creme.
Creamy millet milk is a full tasting yet mild grain milk that’s easy to make. You can drink it, bake with it, or culture it. The rice cooker makes it super easy without needing to stir or watch. Toasting the millet helps to open up the flavors of the grain.
Creamy Millet Milk with a Rice Cooker Makes 1 quart You will need a rice cooker, food processor or blender and a fine sieve. I use a fuzzy logic 10 cup rice cooker, but I bet any rice cooker on regular cycle will work fine. If you don’t have a rice cooker, no problem just cook the millet on a low simmer until it’s a thick porridge. You can use a slow cooker as well, same proportions 10 hours on low.
Cooking Ingredients 1 cup millet 1 tablespoon coconut oil 6 cups filtered water ¼ teaspoon sea salt
Finishing Ingredients 2 cups filtered water ¼ teaspoon sea salt 1 ½ teaspoons vanilla extract optional Stevia to taste optional
Instructions Toast the millet in a heavy bottomed skillet on medium for 4 minutes or until grains begin to pop and smells toasty Add millet, ¼ teaspoon salt and 6 cups water to rice cooker and set to regular rice cycle After the cycle is finished let the millet sit for 10 minutes without opening the cooker Open and cool to warm The millet will be a creamy porridge. Depending on how big your food processor is, process in one or two batches, blend the millet porridge with two cups of water for 1-2 minutes, then add the vanilla, salt and optional stevia or other sweetener, and blend again for long enough to combine. Strain through a fine sieve, using a spoon to scrape the liquid through. It may need two strainings, the second with a finer sieve, or nut bag. Save the millet fiber to eat or add to muffins, crackers or bread. You now have approximately one quart of creamy millet milk.
How to use millet milk make warm golden milk, use on cereals, in smoothies, for baking, culture as yogurt, make custards, mousse or quiches...