March 29, 2019

Baked Millet Porridge (pshonyana kasha)

Baked Millet Porridge is a creamy, slightly sweet casserole dish that had been a family favorite for decades. It usually is served by itself for either breakfast or lunch, even as an appetizer. All you need is uncooked millet, couple dairy products and few other simple ingredients. This truly is one scrumptious and very easy dish that you do not want to miss!

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baked millet porridge

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The cooking time of this dish is less than 2 hours. For the first 30 minutes you need to stand by the stove and for remaining time, let the oven do the work. This millet porridge recipe can be prepared the night before, cooled, refrigerated and reheated the next morning in microwave for 40-60 seconds for a speedy breakfast. It will taste just as delicious. In fact, I reheat it almost every time I prepare this dish and it just makes life of a mom easier!

I don’t usually add anything else to the dish as it’s simply delightful by itself, but you can definitely spice it up a bit. Add your favorite berry toppings such as fresh strawberries, raspberries or blueberries. You can also enjoy it with a cup of hot tea or warm milk.

My kids love this dish probably more than any of my nieces and nephews. I make it at least once a month and sometimes twice a week. You can safely say it’s kid-friendly meal since my kids love it so much!

millet porridge recipe

Millet is very easy to find in stores. I usually purchase from local Asian market, but European markets sell them all the time. You can also purchase Bob’s Red Mill brand or any other brand you can find. I personally like the European brand the best. It’s fluffier in texture, the color is slightly brighter and the overall taste of this dish is somehow tastier for me.

What is Millet Porridge?

Millet is a gluten free grain and like many other whole grains, it is a good source of fiber, minerals, iron, calcium and more. I never knew it had so many benefits until recently. I do remember that we used to feed baby chickens (chicks, peeps…whatever you want to call them) with millet. It was their primary food.

what is millet porridge

Ingredients for Millet Porridge:

ingredients for millet porridge

How to Make Millet Porridge:

1. Preheat the oven to a 350°F. Prepare an oven-safe 2 1/2-quart casserole and set aside. Measure 2 cups uncooked millet and rinse in warm water until water is no longer yellow.

2. Pour 4 cups milk into a medium saucepan. (Use stainless steel for faster results.) Add rinsed millet. Saute milk and millet over medium heat until all milk is almost gone. Stir occasionally to prevent the milk from scorching at the bottom of the pot. (it could take as long as 30 minutes).

how to make millet porridge

3. Cut butter into 1/2″ slices and stir into millet until dissolved. Add remaining ingredients: 1/2 cup granulated sugar, 1/2 tsp vanilla extract and 1/4 tsp salt. Stir until sugar has melted.

millet porridge recipe

4. Transfer millet porridge into the prepared baking dish. Cover with lid or foil. Bake for 60 minutes. (Remove lid with 10 minutes remaining on the clock to get the crispy, golden top to this casserole).

millet porridge recipe

Serve it warm!

millet porridge recipe

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Baked Millet Porridge is a creamy, slightly sweet casserole dish that had been a family favorite for decades. It usually is served by itself for either breakfast or lunch, even as an appetizer. | olgainthekitchen.com

Baked Millet Porridge (pshonyana kasha)

5 from 11 votes
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Baked Millet Porridge is a creamy, slightly sweet casserole dish that had been a family favorite for decades. It usually is served by itself for either breakfast or lunch, even as an appetizer.

Ingredients

Instructions

  1. Preheat the oven to a 350°F. Prepare an oven-safe casserole and set aside. Measure 2 cups uncooked millet and rinse in warm water until water is no longer yellow.

  2. Pour 4 cups milk into a medium saucepan. (Use stainless steel for faster results.) Add rinsed millet. Saute milk and millet over medium heat until all milk is almost gone. Stir occasionally to prevent the milk from scorching at the bottom of the pot. (it could take as long as 30 minutes).

  3. Cut butter into 1/2″ slices and stir into millet until dissolved. Add remaining ingredients: 1/2 cup granulated sugar, 1/2 tsp vanilla extract and 1/4 tsp salt. Stir until sugar has melted.

  4. Transfer millet porridge into the prepared baking dish. Cover with lid or foil. Bake for 60 minutes. (Remove lid with 10 minutes remaining on the clock to get the crispy, golden top to this casserole). Serve it warm!

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Comments

  • Becci

    I’m making this right now! It’s in the oven and I am curious to see how it comes out… What I put in the oven tasted really good before baking. I making it as a dessert to take to a friend who cannot have gluten. I added a couple of things. I put in a whole liter of milk, butter milk, and added some dried cranberries and raisins. I added A little bit less sugar than called for, using birch tree sugar instead of standard sugar. And I am baking it in a glass pie plate. I have arranged pecans on the top in a pretty way, and sprinkle a little brown sugar on top of that! I’m hoping that will make a nice crust and let it look a little bit festive for our dinner party dessert today. It’s been fun being creative with this! Spasibo!!

    • Olga in the Kitchen

      That sounds amazing, Becci! Thank you for sharing that with us. I do hope you enjoyed this dish 🙂

  • Kate

    What a yummy version! I’m trying this out again, couldn’t get enough the first time 😋

    • Olga in the Kitchen

      Thank you for the wonderful review, Kate! I’m happy to hear you’re enjoying this recipe :).

  • Brooke

    Such an amazing recipe. It became our kids’ favorite from the very first time.

    • Olga in the Kitchen

      That’s so awesome, Brooke! Sounds like your kids found a new favorite:).

    • Olga in the Kitchen

      That’s awesome, Krissy! I’m glad you enjoyed this dish :).

  • Rainah

    Still trying to learn what to do with millet. Happy to have found your blog! Made a half recipe this morning. Will check to see how well it freezes. Made three, oiled mini non-stick Bundt pans full. To get the baked porridge out, I slipped a rubber spatula first around the edge, then gradually slipped the spattie further and further down the sides while turning the pan gradually in my hand. I had to insert the spattie in all along the whole sides to get the second one out almost fully in tact. The missing piece slipped back into place with no trouble.. The flavor and texture? Really nice. Millet is still not my favorite grain (baked oats are still my favorite, but then, I build up an intolerance to oats if I eat them too often, leaving me to believe that there are more reasons for the existence of a variety of oats then seasonal blight, drought, or plague impacting some portion of the harvest seasons.) That said, this has been the best Millet recipe I have tried to date. The flavors were so well balanced…. Oh…. but then, there are two things about that. Firstly, I accidentally forgot to half the salt. Secondly, my thyroid issues left me thrilled with those results. — I imagine that if I had grown up on this baked millet porridge, it would be considered an amazing, nostalgic treat. The crunchiness of the crust is intriguing. The chewiness of the creamier center is engaging. Thank you for sharing. This is an easy recipe to pull together in little fly-by moments on a lazier morning when there are other little tasks to tend to nearby, such as straightening and polishing the kitchen, or better yet, exploring your blog a bit more!!! Thanks again!

    • Olga in the Kitchen

      Thank you for such a beautiful, detailed review and tips. I never thought of making these in smaller shapes or even freezing. You’re giving me ideas here 🙂 I’m so happy you enjoyed this recipe so much. After all, it had been our favorite millet dish for decades!

  • Nick & Krystal

    We loved this porridge! When I came across your recipe, I asked my wife to make it and it turned out so good.

  • Natasha

    My childhood favorite dish. I completely forgot about it. I’m having some leftovers from last night for breakfast this morning. Such an amazing recipe! Thank you! =)

    • Olga in the Kitchen

      Thank you 🙂 Kasha for breakfast sounds so delicious!

  • Marika

    I never bought millet since I didn’t have use for it, but I finally did when i saw your recipe. This dish turned out so good, I went for seconds and then thirds 😄 thank u

    • Olga in the Kitchen

      🙂 I’m glad you liked it so much. I know it will become your favorite!

  • Natalia P.

    I made it last night and enjoying it for breakfast this morning! It is sooo good!! I never cared for millet before and wasn’t sure what to do with it and now I do. Thank you Olga for another excellent recipe!!

    • Olga in the Kitchen

      Thanks Natalia, I’m glad you liked it. It is indeed good!! 🙂

  • Viktoriya T.

    Hello, Olga!
    Thank you for sharing with this recipe of my childhood dish!
    I remember that it was often served in sadik)
    I wonder how my kids will like it)
    Sometimes it helps them like the dish when i tell them that i used to eat it when i was a kid.
    Other times it takes few times of serving so that their taste buds fully appreciate the taste))
    Now i need to purchase this grain at the Russian store)
    Blessings to you!

    • Olga in the Kitchen

      You’re welcome Viktoriya! I know with kids it’s hard to figure out what they will like because they are always so picky about food. But I noticed my kids would choose any childhood dish over American food anytime. Sometimes I’m even surprised. Let me know if they liked it! 🙂

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