Creamy Millet Porridge with Coconut and Spices

Ingredients

While the original Danish Risengrød is made with rice, this South Sudanese adaptation replaces rice with millet, a staple grain in the region. Additionally, coconut milk is used instead of regular milk, infusing the porridge with a rich and tropical flavor. The addition of warming spices like cinnamon and nutmeg further enhances the taste profile, giving it a distinct South Sudanese twist. We alse have the original recipe for Risengrød, so you can check it out.

• 1 cup (180g) millet 1 cup (180g) millet
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons sugar 2 tablespoons sugar
• 1 cinnamon stick 1 cinnamon stick
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• Ground cinnamon, for garnish Ground cinnamon, for garnish
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 6g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the millet under cold water to remove any impurities.
2. 2.
   In a saucepan, combine the rinsed millet, water, coconut milk, sugar, cinnamon stick, nutmeg, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
4. 4.
   Once the millet is tender and the porridge has thickened to your desired consistency, remove the cinnamon stick.
5. 5.
   Serve the porridge warm, garnished with a sprinkle of ground cinnamon and a drizzle of honey.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any bitterness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Cinnamon stick — Use a whole cinnamon stick for a stronger and more aromatic flavor.

Tips & Tricks

• For a creamier texture, you can add more coconut milk to the porridge.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Experiment with different spices like cardamom or ginger for a unique twist.
• Serve the porridge with fresh fruits or toasted coconut flakes for added flavor and texture.
• Leftover porridge can be refrigerated and reheated the next day. Add a splash of coconut milk or water while reheating to restore the creamy consistency.

Serving advice

Serve the Coconut-Spiced Millet Porridge warm in bowls. Garnish with a sprinkle of ground cinnamon and a drizzle of honey for added sweetness. Enjoy it as a comforting breakfast or a satisfying dessert.

Presentation advice

Present the Coconut-Spiced Millet Porridge in beautiful ceramic bowls, highlighting the creamy texture and the warm tones of the cinnamon garnish. Add a fresh sprig of mint or a dusting of powdered sugar for an elegant touch.