Russian Millet Porridge (Пшённая каша, пшёнка) is a warm, nourishing dish that has been a staple in Eastern European kitchens for generations. With its creamy texture and slightly nutty flavour, this humble porridge is both delicious and packed with nutrients. Whether you’re looking for a healthy breakfast, a light dinner, or a nostalgic taste of traditional Slavic cuisine, this recipe is perfect for you!
A Brief History of Millet – The Ancient Superfood
Millet is one of the world’s oldest cultivated grains, dating back over 4,000 years. Originating in China and Africa, it quickly spread to Eastern Europe and became a staple in Russian and Slavic diets. Unlike wheat or rice, millet is naturally gluten-free, making it an excellent option for those with dietary restrictions.
Rich in fibre, protein, and essential minerals like magnesium and phosphorus, millet supports digestion, boosts energy levels, and keeps you feeling full for longer. Its mild, slightly sweet taste makes it perfect for both savoury and sweet dishes, which is why Russian Millet Porridge remains a beloved comfort food across generations.
In Russia and many Slavic countries, millet porridge is a breakfast favourite, especially among children. Many people grew up eating it before school, often topped with a generous spoonful of butter, honey, or jam. It’s one of those nostalgic dishes that instantly bring back memories of childhood, warm kitchens, and family traditions. Whether served plain or with sweet additions, Russian Millet Porridge has been a go-to morning meal for centuries, loved for its comforting taste and nourishing qualities. If you want to try another great dish from our childhood, then try those Oladushki!
Where to Buy & How to Store Millet
Finding millet is easy, as it’s widely available in supermarkets, health food stores, and specialty shops. In the UK, you can find hulled millet in various grocery stores, for example at Sainsbury’s or online at Biona. For authentic Eastern European brands, check out Eastern European grocery stores such as PoloStores or Moldova Store, which often stock high-quality millet commonly used in traditional Slavic recipes.
For storage, keep millet in an airtight container in a cool, dry place—ideally in a pantry or cupboard. To extend its shelf life, you can store it in the fridge or even the freezer. Because millet contains natural oils, it can go rancid if exposed to heat and moisture, so always check for any off smells before cooking. Proper storage ensures your millet stays fresh for months, ready for your next comforting bowl of Russian Millet Porridge.
How to Cook Russian Millet Porridge – The Right Method for Perfect Creaminess
Why Rinse Millet with Boiling Water?
Before cooking, it’s crucial to rinse millet with boiling water to remove its natural bitterness. Millet contains saponins, which can give it a slightly soapy taste if not properly rinsed. Pouring hot water over the grains and draining them before cooking ensures a cleaner, milder flavour.
The Secret to a Perfectly Creamy Porridge
Cooking Russian Millet Porridge requires a two-step liquid process:
- First, cook it in water. This helps the millet soften and absorb moisture properly. Starting with water prevents the milk from scalding or forming a sticky layer at the bottom of the pot.
- Once the water is mostly absorbed, add warm milk. This step creates a rich, creamy texture without making the porridge too heavy. Cold milk can shock the grains, making them tougher, so always use warm milk for the best results.
The Traditional Method: Wrapping the Pot for Extra Tenderness
Old Russian cooking traditions included a clever trick to keep porridge warm and make it even more tender—wrapping the pot in a blanket! Once the millet porridge was cooked, people would wrap the pot in a thick towel or place it in a warm oven, letting it sit and “steam” in its own heat. This slow resting process gave the grains a melt-in-your-mouth texture, perfect for those who love an ultra-creamy porridge.
Delicious Additions – What to Serve with Russian Millet Porridge
One of the best things about Russian Millet Porridge is how customisable it is! You can enjoy it plain or elevate it with a variety of delicious toppings. Here are some great ideas:
- Sweet additions: Drizzle honey or maple syrup for natural sweetness. Stir in fruit jams, berry preserves, or fresh fruits like apples, pears, or bananas. A splash of condensed milk makes the porridge even richer.
- Nutty crunch: Add crushed walnuts, almonds, or hazelnuts for texture and extra nutrition.
- Seasonal twists: In autumn and winter, try stirring in roasted pumpkin or yellow squash for a warm, comforting twist.
- Spices: Cinnamon, nutmeg, or vanilla extract can enhance the flavour, making it taste even more indulgent.
Whether you like it simple or packed with toppings, Russian Millet Porridge is a nourishing and versatile dish that can be enjoyed in countless ways.
This traditional Russian dish is the perfect balance of wholesome and comforting. Whether you’re revisiting childhood memories or trying it for the first time, Russian Millet Porridge is a simple yet satisfying meal that’s easy to prepare. With its creamy texture, mild sweetness, and endless customisation options, it’s no wonder this porridge has stood the test of time.
Try making a batch today and enjoy a taste of old-world tradition with a modern twist!
RUSSIAN MILLET PORRIDGE RECIPE
Russian Millet Porridge is a traditional breakfast delight made with milk. Perfect for families, its versatile nature allows for various toppings, from jams to chocolate. Kids especially love customizing their bowl, making mornings enjoyable and memorable.
Ingredients
- 200 gr of millet
- 400 ml of drinking water
- 400 ml of milk
- 50 gr butter, unsalted
- pinch of salt
- 30-50 gr sugar or sweetener. Sugar amount depends on how sweet you want your porridge to be. Completely optional, can add just a pinch for taste. Especially if serving with other sweet toppings as jam or honey.
Instructions
- Begin by thoroughly rinsing the millet grains. Place them in a sieve and wash under running water until it runs clear. Transfer the millet into a bowl and cover it with boiling water. Let it sit for 5 minutes to allow the grains to slightly swell. If time allows you, let is soak for up to 30 minutes.
- Add water and rinsed-soaked millet to the pot, and place it on medium heat. Once it starts boiling, skim off any foam and continue cooking until most of the water has evaporated.
- Add salt and a bit of sugar to taste to the millet. Pour in 400 ml of milk, and stir thoroughly. The liquid should completely cover the grains. Bring the porridge to a boil over medium heat while stirring.
- Cover the porridge with a lid and reduce the heat to low. Cook, stirring often, for about 20-25 minutes until the porridge thickens and the millet becomes tender.
- Cover the porridge with a lid and reduce the heat to a minimum. Simmer, stirring frequently, for approximately 20 minutes. The porridge should thicken, and the millet should become tender. Turn off the heat and add a generous piece of butter to the pot.
- Allow the butter to melt and let the porridge sit covered for about 10 minutes. For a bit of tradition, you can wrap the pot in towels or put it under the warm blanket. Yes, it was a thing in my childhood – the pot with millet porridge had to rest under the blanket for at least half an hour!
Leave a Reply