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Millet rice

  • 150 g Dry Basmati Rice
  • 50 g Dry Millet
  • Cool water, for rinsing and soaking
  • 425 g Water
  • 1/2 t Medium-Grain Salt
  1. Rinse rice several times until water runs mostly clear.
  2. Soak rice 20 minutes.
  3. Toast millet (optional) in a saucepan over medium-low heat 4-6 minutes until golden and aromatic.
  4. Cook. Add rice, salt, and water to a saucepan. Bring to boil, cover, reduce, and simmer 20 minutes. Finally, while covered, remove pan from heat and let stand for 10 minutes.
  5. Fluff rice with a fork.
  6. Cool and serve. Allow rice to cool, uncovered, for a few minutes before serving.

Do not uncover the rice while cooking.