Nutritious Millet Rice Cooked in a Pot
6-Serving Sticky Millet Rice Cooked in a Pot
While pot-cooked rice might be slightly less sticky than pressure-cooked rice, it offers a distinct and superior flavor. Enjoy the unique, nutty taste of millet enhanced by this traditional cooking method. This recipe will guide you to a perfect bowl of wholesome, delicious rice.
Ingredients- Millet half cup (approx. 90g)
- Long-grain white rice 3 cups (approx. 540g)
- Water for cooking rice 3 cups (approx. 600ml)
- Additional water 2 Tbsp
Cooking Instructions
Step 1
Here are the ingredients ready for making delicious millet rice in a pot. Prepare the long-grain rice, millet, and water for cooking.
Step 2
Rinse the long-grain rice thoroughly and let it soak for 30 minutes. Don’t discard the soaking water; it can be used to adjust the cooking water for a richer flavor.
Step 3
Rinse the millet a couple of times in a sieve or bowl until the water runs clear. This helps remove any fine dust or particles.
Step 4
Gently swirl the millet in a sieve or bowl with water. This technique helps to dislodge any small impurities that might be hiding within the tiny grains of millet. Continue rinsing until the water is clear, as millet grains can sometimes contain bits of husk.
Step 5
Add the soaked long-grain rice to the pot you’ll be using for cooking the rice. Handle the rice gently to prevent breakage.
Step 6
Carefully layer the rinsed millet on top of the long-grain rice. It’s best to place it on top so the grains remain somewhat distinct.
Step 7
Use the reserved rice-soaking water to measure the cooking water. You’ll need 3 cups of water in total for the 3 cups of long-grain rice, plus an additional 2 tablespoons to account for the millet. Adjusting the water level correctly is crucial for the perfect rice texture.
Step 8
Place the pot over medium-high heat and bring the water to a boil. Watch for the water to start bubbling vigorously.
Step 9
Once the water boils, immediately reduce the heat to low. Let the rice simmer for 10 to 12 minutes, then turn off the heat and allow it to steam for 5 minutes. This low-and-slow method ensures the rice cooks evenly and perfectly.
Step 10
I cooked mine for 11 minutes. After the 5-minute steaming period, the rice was cooked just right, with a hint of crispy bottom layer (nurungji) without being burnt. Each grain of rice was distinct and perfectly tender.
Step 11
This pot-cooked millet rice is wonderful for its satisfying chewy texture from the millet and its delightful nutty flavor. The rice itself is so delicious that it makes a wonderful meal served with any side dish.
