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Millet congee or porridge (xiao mi zhou) can be often found on the Chinese table for breakfast. Common accompaniments to nibble on are fermented tofu (a funky, cheese-like relish) or salted pickled vegetables. My family is from northern China, and at home, we enjoy having a bowl of hot, thin millet porridge to sip on between bites of steamed stuffed buns or mantou.

Health benefits of millet

Chinese people have been eating millet for thousands of years, and in Traditional Chinese Medicine (TCM), millet porridge is regarded as a healing food for postpartum and digestive health.

Millet is an ancient grain, with small yellow seeds resembling quinoa and amaranth. It’s naturally gluten-free, rich in fiber and minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium as well as essential vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6, C, E, and K.

Ingredients

The simplest version of this congee is just hulled millet and water, in a ratio of 1:8.

Where do I find millet?

Millet is sold in the bulk bins at any grocery store or in vacuum-sealed packages in Asian supermarkets. You can also find it online. There are several varieties ranging from white to yellow but my favorite is Northern Chinese millet that’s typically larger in size and yellower in color, with a sweeter, slightly nuo (sticky) texture.

There are three ways of making millet congee: on the stove-top, in a rice cooker, or in an Instant Pot. The ratio of millet to water is 1:8, which results in a soup-like porridge as shown in the photos. You can adjust the water amount if you prefer a thicker/creamier or thinner consistency.

I’ve found that using the Instant Pot is the easiest and fastest.

Rinse ½ cup millet under running water and drain well in a strainer.

Stove-top instructions:

In a medium pot, bring 4 cups water to a boil, then add rinsed millet and any additions like cubed sweet potato. Reduce heat to maintain a slow simmer and cook for about 30 minutes, stirring occasionally. The porridge is done when the millet is tender but still holds its shape. At this point you can serve it, or continue to cook for 10 more minutes for a thicker, creamier consistency.

Rice cooker instructions:

Add rinsed millet and 4 cups water to the rice cooker pot. Set to the Porridge setting. When timer beeps, open lid and give everything a stir, then serve.

Instant Pot instructions:

Add rinsed millet and 4 cups water, and any additions like cubed sweet potato to the pot. Set to 15 minutes on MANUAL, high pressure. Be sure the pressure valve is set to seal. After the timer beeps, allow pressure to natural release, for about 15 minutes. Open lid and give everything a stir, then serve.

Additions

You can add peeled and cubed sweet potato or jujube red dates to the congee while it’s cooking, for natural sweetness and texture. Other possible add-ins are goji berries, lotus seeds, cubed pumpkin, carrot, or squash. Often, my mom would add purple sweet potato for a purple-colored congee.

📖 Recipe

Simple Millet Congee (小米粥)

★★★★★

5 from 6 reviews

Millet congee porridge with optional red dates and sweet potato. A simple and nourishing Chinese staple. 

• Author: Hannah
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4
• Category: Side Dish
• Method: Cook
• Cuisine: Chinese

Ingredients

• ½ cup (100g) millet 
• 4 cups (1000mL) water
• 1 small sweet potato, peeled and cut into cubes, optional
• 5 dried red dates, optional

Instructions

1. Rinse millet under running water and drain well in a strainer.
2. Stovetop instructions: In a medium pot, bring water to a boil, then add rinsed millet and cubed sweet potato. Reduce heat to maintain a slow simmer and cook for about 30 minutes, stirring occasionally. The porridge is done when the millet is tender but still holds its shape. At this point you can serve it, or continue to cook for 10 more minutes for a thicker, creamier consistency.
3. Instant Pot instructions: add rinsed millet, water, sweet potato and dried dates to the Instant Pot and set to MANUAL on high pressure for 15 minutes (make sure the pressure valve is set to seal). After the timer beeps, allow pressure to natural release for 15 minutes. Open lid and give everything a stir.
4. Ladle millet congee into bowls and serve hot. You can add maple syrup, rock sugar, or brown sugar for desired sweetness.

Notes

• You can use peeled and chopped pumpkin or squash instead of the sweet potato. Goji berries are also a nice addition. 
• Savory version: use only millet and water. Serve warm with pickled vegetables or fermented tofu.

The easiest way to make chili is with an instant pot! Hearty, savory, veggie-packed goodness made even better with the addition of sweet potatoes and an optional tofu crumble (adds protein, texture and a smoky umami flavor). 

Instant Pot Sweet Potato Chili (Vegan, Gluten-Free)

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• *Tofu crumble idea adapted from Sam at It Doesn't Taste Like Chicken.

A twist on the ubiquitous lentil soup. With a kick of spice and tang from the tomato, this is essentially all the best parts of lentil soup, tomato soup, and coconut curry in one.

Curried Lentil Tomato Soup

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