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 5 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

  • 4 cups 2% or whole milk
  • 2 cups uncooked millet
  • 6 oz unsalted butter (1 1/2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

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!

Recipe Notes

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