How to Cook Millet in a Rice Cooker
Learn from this quick and easy guide on how to cook millet in a rice cooker. Plus, tips for Instant Pot, microwave or stovetop methods.
Millet is one of my favorite grain alternatives to rice. In fact, it’s so versatile and nutritious that I recommend making it a part of your regular pantry items.
It can be used to make porridge, in stir-fries, salads, burgers and in almost any recipe that calls for rice, quinoa or any other grains. It can also be ground into flour and used in various baking recipes.
What is millet?
Millet is an ancient grain or seed that was first found in Africa and the northern parts of China. It’s known for being naturally gluten-free and having a mildly sweet corn flavor.
How to cook millet
Rice cooker Method
1. Rinse 1 cup of millet in cool water.
2. Pour about 2 cups of water or broth into your rice cooker. Add the grain.
3. Next, turn on your rice cooker or select the “white rice” setting to cook. Most will shut off after 20 minutes.
4. Once the rice cooker switches off, allow it to rest for another 10 minutes before opening the lid to serve.
Instant Pot Method
1. Add 1 cup millet and 2 cups of water or broth to the Instant Pot. Close the lid and set the instant pot to high. Set the timer for 10 minutes.
2. Once the pressure has released, remove the lid, and it’s ready to eat.
Stove top Method
1. Add 2 cups of water to a pot and bring to a boil.
2. Add 1 cup millet. Cover the pot with a lid and reduce the heat to simmer. Allow it to cook for 15 to 20 minutes.
3. If there’s any remaining water, drain it. Once drained, the dish can be served.
Microwave Method
1. Grab a microwave-safe bowl and add 1 cup of millet and 2 cups of water. Cover the bowl and set the microwave on high for 20 minutes or more, until the water has been fully absorbed.
2. Get a dishtowel, and carefully remove the bowl from the microwave. Let it cool for about five minutes before serving.
FAQs
Where can I buy millet?
Millet can be found in both grocery stores and natural food stores. They will usually be located in the whole grain aisle, but sometimes they can be found in the baking or cereal aisles. It can also be found online.
Does millet need to be soaked before cooking?
While most grains typically need to be soaked for about 12-24 hours, millet is one of the few exceptions. Soaking is completely optional and not a necessary step. But if you’d still like to, go right ahead.
Can millet cause gas or bloating?
As with many whole grains or seeds, millet can cause gas or bloating if eaten excessively. Eating moderate portions of this grain can help you avoid this problem. Soaking can also help reduce gas and bloating effects if you are sensitive to grains.
Can millet be sprouted?
Yes, you can sprout millet. To accomplish this:
1. Soak the seeds in cool water for at least 6 hours. Rinse and drain thoroughly with cool water.
2. Place the strainer with the millet over a large bowl to continue draining throughout the day. Avoid the strainer touching the water in the bowl to prevent it from becoming moldy. You won’t need to place them near any sunlight.
3. Repeat the rinsing and draining process 2 times per day with cool water every 8 to 12 hours. On the second or third day, your sprouts should be done growing.
4. For storage, you can put the sprouts in a container and place them in the refrigerator for up to 3 days.
How healthy is millet
Millet has a variety of different nutrients. Some of them include calcium, copper, iron, magnesium, and vitamin B6.
In particular, it’s very high in fiber and protein and low in fat. One cup of cooked millet provides 2g of fiber, 1.7g fat and 6g of protein (source).
What to eat with millet
You can serve it as you would rice with many different types of food. You can serve it with vegetables, beans and even cooked like a pilaf.
Millet can be made into porridge as an alternative to breakfast oatmeal or used as a stuffing or filling for burgers. One of my favorite ways to enjoy it is with some baked beans and steamed broccoli for a quick lunch or dinner.
Here are some vegan recipes you can serve with millet
How to Cook Millet in a Rice Cooker
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 cup (220 g) millet, (rinsed in cool water)
- 2 cups (470 ml) water or broth
Instructions
Rice Cooker Method
- Add millet and water or broth to your rice cooker.
- Turn it on or select the “white rice” setting to cook. Most will shut off after 20 minutes.
- Once the rice cooker switches off, allow it to rest for another 10 minutes before opening the lid to serve.
Instant Pot Method
- Add millet and water or broth to the Instant Pot. Close the lid and set it to high. Time it for 10 minutes.
- Once the pressure has released, remove the lid, and it's ready to eat.
Stovetop Method
- Add the water or broth to a pot and bring to a boil.
- Add the millet. Cover the pot with a lid and reduce the heat to simmer. Allow it to cook for 15 to 20 minutes.
- If there’s any remaining water, drain it. Once drained, the dish can be served.
Microwave Method
- Grab a microwave-safe bowl and add the millet and water. Cover the bowl and set the microwave on high for 20 minutes or more, until the water has been fully absorbed.
- Get a dishtowel, and carefully remove the bowl from the microwave. Let it cool for about five minutes before serving.
Notes
- Store any leftovers in the fridge for up to 5 days or in the freezer for up to a month.
- Serve millet as you would rice. Here it’s served with baked beans and steamed broccoli.
What a relief to find this easy method using the rice cooker. Thank you.
I daresay I will be looking you up again.
Thank you! Enjoy!
Thanks for all the helpful info
Easy and delicious in my small rice cooker.
Thanks, useful advice.
Your instructions will help. I just have one thing other than that to say: sprouting millet is hard to do if using hulled millet because – I believe Bob’s Red Mill describing their product – hulling millet removes most of the germ and sprouting won’t work or will work very sporadically. I’ve never seen a photograph of millet sprouts. If you have sprouted hulled millet (unhulled I couldn’t find on Amazon) maybe post a photo. Soaking millet seems ok to me – because though it doesn’t have much phytic acid it does have some. So, am soaking for around 8 hours. Your instructions are very clear – I’ll be using a rice cooker and less water than recommended, I think, so that the millet will be fluffy and not porridge-y. The email address isn’t one I use.