Breakfast millet

milletMillet is a great grain for your baby. It cooks just like rice. However, it tends to absorb liquid even after it’s cooked and as a result dries up pretty fast. So I usually combine it with some fruit puree to smooth the texture up a bit. Kristian’s tired of bananas though, so I started adding plain yogurt and I’m happy about the result. It has smooth texture and creamy taste. Or today I did a little bit of both banana and yogurt. The field is open for experiment.

Recipe:
– 1 cup millet
– 2.5 cup water
– pinch of salt
– 2-3 ts sugar (if using banana, skip the sugar)
– plain yogurt to taste

Combine millet, water, salt and sugar in a pot. Bring to a boil. Reduce heat and simmer until the water is absorbed, about 20 minutes. Mix in yogurt just before serving.

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