Sticky Millet

I usually use a 2:1 ratio of water to millet. Bring to a boil and when boiling vigorously, put a tight-
fitting lid on the pan and turn down to a low simmer, simmer till cooked - about 40 minutes or so -
then remove lid, stir, and allow to cook slowly until dry and fluffy. If I want it to be sticky, I
add more water.

Proportions and cooking time/ methods will depend on several factors, including how fast your
stovetop brings the mixture to a boil, how tight your pan lid is, and the specific properties of the
grain you are using, so you may need to experiment a bit.

Refrigeration will make almost all cooked grains sticky, so I wouldn't expect it to remain fluffy
after refrigeration. Millet is always best freshly cooked, IMO, but I don't throw away the
leftovers. Millet is one of my favorite grains, and supposedly has exceptional nutritional
properties.

Hannah

"Gary K." <[email hidden]> wrote in message news:gary55406-0510030939220001@cpe-65-25-244-
203.mn.rr.com...

Quoted message said:

My millet always sticks together. Is that the way it is or is there a way to cook it so the grains
stay separated. It's especially bad when I take it from the refrigerater. If I use less water, it
doesn't get all cooked. I use 2.5 cups of water to 1 cup millet. Cookes for 35 minutes.

-Gary

I use 2 parts water to 1 for grains including millet. If you get the water boiling first then
sprinkle in the grain so the water keeps boiling, it can keep the stickiness out. Turn it down to
simmer after all the grain is added, 20 minutes for millet. You're probably using too much water.

[email hidden] (Gary K.) wrote: << My millet always sticks together. Is that the way it is or
is there a way to cook it so the grains stay separated. It's especially bad when I take it from the
refrigerater. If I use less water, it doesn't get all cooked. I use 2.5 cups of water to 1 cup
millet. Cookes for 35 minutes.

-Gary>><BR><BR>

Sue M.