How to Cook Glutenous Millet
How to Cook Glutenous Millet

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, how to cook glutenous millet. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

How to Cook Glutenous Millet is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. How to Cook Glutenous Millet is something which I’ve loved my whole life.

Shouldn't I always rinse my grains before cooking them? Millet is a whole grain comprised of small yellow round seed. Overall, its appearance looks similar to birdseed.

To begin with this recipe, we must first prepare a few components. You can have how to cook glutenous millet using 2 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make How to Cook Glutenous Millet:
  1. Take 350 grams Glutenous millet
  2. Get 180 ml Water

Their rapid growth and shorter growing seasons make millets ideal for emergency, late-planted, and double cropping situations. So mostly they are grown organic without any pesticides and chemicals. You can use either saamai,varagu,kuthiraivali or thinai. Clean the millets and remove grits if any.

Instructions to make How to Cook Glutenous Millet:
  1. Rinse the millet until it stops clouding the water.
  2. Soak in water for 30 minutes.
  3. After soaking, drain water and rinse once more. Put the millet and water in a pot, add a pinch of salt, then stir.
  4. First bring to a boil over high heat, mix thoroughly, then cover the pot with a lid and cook for 13-15 minutes over low heat.
  5. Remove from heat, keeping the lid on, and steam for 5 minutes. After steaming, fluff with a spoon.

Soaking millets gives softness to rice. Take a pressure cooker add needed water. Glutinous millet is cooked for the meals of the Spring Festival, as well as on other special occasions such as birthdays, or to honor guests. Unfortunately, the number of local farms has dropped in number, and so has the quantity of glutinous millet on the market. Its yield is lower than that of more common.

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