How to Cook Millet in a Rice Cooker
Learn how to cook millet in a rice cooker with these easy instructions. After your first try, you’ll wonder why you’ve been wasting so much time the pots and pans on the stovetop. The small grains mean it cooks faster than long-grain rice. Being easy to prepare, high in protein, and rich in essential minerals and vitamins, you’d be crazy to skip this option.
Cooking Millet in a Rice Cooker
Using a rice cooker to make millet is reasonably straightforward. I think what really deters some people from trying this method is because they’re unfamiliar with a rice cooker.
If you haven’t used a rice cooker much, don’t worry. It’s pretty much like a slow cooker, except you’re not cooking anything all day (or overnight). It’s really as simple as just pushing a button and walking away until it beeps.
The only thing that really matters is using the right amount of water and seeds. I’ve got you covered there, so you’ll be ok. The general rule of thumb is to use 2 cups of water for every cup of millet seed.
Stuff you’ll need
- 1 cup millet seed
- 2 cups water, cold and filtered
- A pinch of salt
How to make millet
- Rinse the seeds under cold running water. Use a sieve because the seeds are tiny, so it’ll help you to maintain your sanity. Shake off excess water.
- Mix in the millet seeds, water, and salt into the pan for the rice cooker.
- Close the lid, and set it to cook with the “White Rice” setting. That’s assuming you have different configurations. If you don’t, just turn it on.
- The rice cooker will stop cooking and switch to warm once it’s done.
- Fluff the cooked millet seeds with a fork.
You can substitute water with any broth to your liking. The amount remains unchanged. Using a broth will keep your taste buds happy. Picky eaters will also be a little less picky.
How long will it keep?
Millet wouldn’t be considered easy if you weren’t able to cook a larger batch and then save some for the next few days. Fortunately for us, this isn’t a problem at all. I know it’s relatively quick to cook them, but you still save a lot more time if you already have some that are already prepared sitting in the fridge. All you would have to do is heat it up.
You can keep cooked millet in the fridge for up to 3 days. Beyond that, it Is still edible, but the quality is much lower. Make sure to keep it tightly covered.
Why Use a Rice Cooker?
Why should you use a rice cooker if it’s simple enough just to use the stovetop? Because you get perfect results every time.
There is no risk of ever burning because you didn’t simmer it at a low enough heat. There is no risk of burning or overcooking the millet because you forgot to keep an eye on the time.
Just turn it on, and you can walk away or even step out to run an errand. When you come back, the millet is cooked to perfection, and it’s been kept warm for you immediate enjoyment (if you so choose).
Why Millet and What is it Used For?
For us, who are seeking grain alternatives due to food allergies, it’s just another choice for us to choose from. That doesn’t mean millet doesn’t offer us anything beneficial though. It actually provides a lot of good for us.
- It’s an excellent pre-biotic, helping make our digestive system healthier.
- It’s rich in magnesium, making it great for our heart.
- It helps reduce our blood pressure and help reduce the risk of a stroke.
- It’s high in fiber, helping reduce our cholesterol and keep our heart healthy.
As you can see, not only will our taste buds appreciate mixing in millet, our body and our health will work as well. It’s easy to make it on the stove, but it’s even more convenient with a rice cooker. Now that you know how to cook millet in a rice cooker, give it a try. Just follow the recipe here, and it will turn out perfect every time. Don’t forget to come back and let us know how perfect it turned out for you.