I love waking up on winter mornings to a hot breakfast. Even better, a hot breakfast that is already made and waiting for me! We recently purchased a Zojirushi rice cooker to replace our 12+ year old rice maker that was showing signs of distress. My favourite thing about the Zojirushi (other than the perfect rice that it cooks) is the timer feature. It saves 2 timer settings, so I have a pre-set breakfast timer and a pre-set dinner timer. When I first got the machine, I went looking online for how to make millet in it but came up empty-handed. After a bunch of trial and error, we've figured out how to make it perfectly every time.
- For each portion needed, measure 1/4 cup of millet into the Zojirushi. For the 3 of us I therefore use 3/4 cup millet. (Note that some people first toast the millet -- I've tried both ways and I personally prefer it untoasted.)
- Add 1 cup water for each portion. So if you used 1 cup of millet, add 4 cups water. For 3/4 cup millet add 3 cups water. For 1/2 cup millet add 2 cups water.
- Shake a small dash of salt into the water, then close the lid. Plug in the rice cooker and select the "Porridge" cycle. Set the timer for when you will want to eat in the morning.
- When the millet is cooked, dish up into bowls. Sprinkle each serving with cinnamon and cardamom, pour almond milk over the top, then add fresh (or frozen) berries or slices of fruit. Top with a light drizzle of maple syrup.