Millet Demystified
Short looping clips. Each one is 10 seconds. That is all the prep millets need.
1. Rinse away the bitterness
Millets have a natural coating called saponin. It tastes bitter or soapy. Rinse 3 times in a fine-mesh strainer until the water runs clear.
2. Check for stones
Spread the grains on a plate and pick out any grit before you cook.
3. Soak only when needed
Foxtail, little and barnyard need no soak. Pearl and sorghum cook better after hours in water. The calculator tells you which.
4. Set and forget
Add rinsed millet and water to your pressure cooker, Instant Pot or rice cooker. Close and walk away. Rest 5 minutes, then fluff.
5. Store it right
Keep raw millet in an airtight jar in a cool, dry place. Cooked millet keeps up to 4 days in the fridge.
Meet the millets
Not sure where to start? Foxtail or little millet.