Today we’re cooking millet rice! Millet is a great alternative to plain white rice, and this recipe blends fragrant jasmine rice with healthy millet for an adaptable and approachable way to introduce more whole grains into your diet.
You all had such a positive reaction to our Quinoa Rice recipe, and we know you’ll love this one, too. Millet in particular doesn’t interfere as much with the texture and flavor of white rice, which is why it’s so great!
Millet, A Powerhouse White Rice Alternative
These days, we’re always searching for white rice alternatives. Considering the fact that none of us are spring chickens anymore, we’ve gotten more health conscious and are always looking to incorporate more whole grains into our diet, whether it’s quinoa for more fiber and protein, black rice for antioxidants, or now millet!
Millet is gluten-free, high in fiber, and has a lower glycemic index than rice, which means it doesn’t spike your blood sugar as much. It also has more protein than rice, antioxidants, and vitamins and minerals like niacin, folate, iron, and magnesium.
A Little-Known Chinese Staple
We’ve actually been eating millet for years. We were introduced to it when some of us (uh…everyone but me) moved temporarily to China, where it was very easy to find in grocery stores.
See my mom’s millet porridge recipe (xiǎomǐ zhōu, 小米粥), which is an astoundingly satisfying replacement for rice pao fan. It’s super cheap and nutritious, and because it’s high in fiber, it helps you feel full quicker and for longer!
Now it’s easier to source a rainbow of healthy grains at the grocery store, but funnily enough, China is where we did most of our multigrain experimentation!
But of course, when it comes to taste and texture, it’s hard to separate many Chinese folks from their white rice, hence this hybrid millet rice recipe. It’s a great way to introduce this new grain into the diet of anyone who might be a bit hesitant to embrace alternative grians. ½ cup of millet with 1 cup of jasmine rice makes for a fluffy and balanced blend that you can feel better about!
It’s worth mentioning that there are many kinds of millet, including pearl millet, foxtail millet, and finger millet. We’re using foxtail millet, which is a small, round yellow seed most commonly seen in Chinese cooking.
Millet Rice Recipe Instructions
To make about 4 1/2 cups cooked millet rice, you’ll need:
- ½ cup millet
- 1 cup jasmine rice
- 1½ cups water
Note that these are U.S. standard cups! A rice cooker cup is actually equivalent to U.S. ¾ cup (we talk about it more in this video), so use your regular U.S. standard measuring cups here.
Add the grains to your rice cooker pot, and cover with water.
Agitate the grains with your hands. Pour off the excess water—as much as you can without losing the grains. Some residual water is okay.
Add the 1½ cups of cooking water, put the pot in the rice cooker, and press the button.
When done, let the millet rice steam on the “keep warm” setting for another 10-15 minutes. If you’re in a hurry, this isn’t strictly necessary, but offers a fluffier result. Before serving, fluff the millet rice with a rice paddle, and it’s ready to serve!
Note: If you don’t have a rice cooker, soak the rice and millet in a medium/small size pot (we use a 3 qt pot). Cover the grains with 1 inch of water. Soak for 20 minutes. Agitate the grains to release any excess starch, then drain the water. If a little water is left behind in the pot that’s okay (no need to strain the grains through a fine mesh sieve). Add 1¾ cup water. Cover, bring to a low boil, and immediately reduce to the lowest setting. Cook for 15-20 minutes. Turn off the heat, and fluff the millet rice with a fork or rice paddle.
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Recipe
Millet Rice
Ingredients
- ½ cup millet
- 1 cup jasmine rice
- 1½ cups water
Instructions
- Add the grains to your rice cooker pot, and cover with water. Agitate the grains with your hands. Pour off the excess water—as much as you can without losing the grains. Some residual water is okay.
- Add the 1½ cups of cooking water, put the pot in the rice cooker, and press the button. For fluffier rice, let the millet rice steam on the “keep warm” setting for another 10-15 minutes after it's done.
- If you don’t have a rice cooker, soak the rice and millet in a medium/small size pot (we use a 3 qt pot). Cover the grains with 1 inch of water. Soak for 20 minutes. Agitate the grains to release any excess starch, then drain the water. If a little water is left behind in the pot that’s okay. Add 1¾ cup water. Cover, bring to a boil, and immediately reduce to the lowest setting. Cook for 15-20 minutes. Turn off the heat, and fluff the millet rice with a fork or rice paddle.
Tips & Notes:
Nutrition Facts
Can I Multiply this recipe?
In short, yes—depending on the size of rice cooker you use! Just make sure that the amount fits your rice cooker capacity, again keeping in mind that 1 standard rice cooker cup is US ¾ cup.
I’ve found that my rice cooker has trouble cooking rice evenly at the upper limits of its capacity. You will be pleased to know that in a last-minute dinner panic, putting a drizzle of water in a microwave safe bowl with some undercooked rice, covering it with a microwave safe plate, and blasting it for 3½ minutes salvaged it. Live and learn!
