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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 best part? It only takes 15 minutes.

Leftovers work wonderfully for this dish: use a jar of mature kimchi (the sourer the better) and cold, day-old rice for best results.

The ingredients:

• short-grain cooked rice— rice refrigerated overnight is preferable as the grains are separate, but freshly cooked rice is also fine
• kimchi + kimchi juice from the jar– old, too-sour kimchi lends the most flavor
• gochujang— Korean red pepper paste, spicy and subtly sweet
• soy sauce— any basic light soy sauce will work. if you’re gluten-free, sub tamari
• toasted sesame seed oil— to be added at the end
• scallions— thinly sliced, for garnish
• sesame seeds and roasted seaweed, for garnish
• pan-fried tofu— served either on the side or chopped up and mixed into the fried rice itself

Instructions

Heat 1 tablespoon oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan.

Add remaining oil and chopped kimchi, and stir-fry for 3 minutes until kimchi caramelized. Stir in kimchi juice, gochujang, and soy sauce, mixing quickly until well combined, then add rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors.

Drizzle on sesame seed oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed.

More Korean recipes to try:

• Soy Braised Kabocha Squash
• Glass Noodle Stir-Fry (Japchae)
• Spicy Korean Cauliflower Wings

If you made this fried rice let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest and Instagram for all the latest recipes.

📖 Recipe

Easy Kimchi Fried Rice

★★★★★

5 from 2 reviews

Made with kimchi, this fried rice is smoky, salty, tangy, and umami-packed– a delicious way to use up leftover rice. Vegan and gluten-free.

• Author: Hannah
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: 2
• Category: Main Dishes
• Method: Cook
• Cuisine: Korean

Ingredients

• 2 tbsp olive oil
• 7 oz (half a block) of extra-firm tofu, pressed to remove water and thinly sliced
• 1 cup kimchi, roughly chopped
• 2 tbsp kimchi juice from jar
• 1 tbsp gochujang paste
• 1 tbsp soy sauce (sub tamari for gluten free)
• 2 cups cooked short-grain white rice, cooled
• 1–2 teaspoon sesame oil
• 4 scallions, thinly sliced
• toasted sesame seeds
• crumbled roasted seaweed sheet

Instructions

1. Heat 1 tablespoon oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan.
2. Add remaining oil and chopped kimchi, and stir-fry for 3 minutes until kimchi caramelized. Stir in kimchi juice, gochujang, and soy sauce, mixing quickly until well combined, then add rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors.
3. Stir in sesame oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed.

Creamy mushroom risotto with spring peas and microgreens— lighter than traditional risotto but just as delicious and comforting. Vegan and gluten-free.

Pea Mushroom Risotto (vegan, gluten-free)

[cooked-sharing]

• *You can substitute more vegetable broth for the wine.
• **I use Minimalist Baker's recipe to make vegan parmesan.

Perfectly crispy and airy oven-baked tofu, tossed in a teriyaki glaze. Build a tofu rice bowl with veggies of your choice for a quick nourishing dinner. Vegan and gluten-free. 

Baked Teriyaki Tofu

[cooked-sharing]

• Makes a lot of teriyaki sauce; enough to cover tofu and have leftover to glaze veggies/serve with rice. If you just want to make the tofu I would halve the sauce ingredients!

ingredients for this fried rice

• Lacinato or dino kale. The kale will crisp up as you sauté it, adding color and texture (and nutrients!) to the fried rice.
• Shiitake mushrooms. The chopped mushrooms lend a smoky, savory umami. I recommend fresh shiitake mushrooms for flavor but feel free to substitute other varieties like cremini, button, oyster, etc.
• Cooked rice. Day-old leftover rice from the fridge works wonderfully.
• Soy sauce. For savoriness. Substitute tamari for gluten-free.
• Hoisin sauce. Adds a tangy depth of flavor and a touch of sweetness.
• Toasted sesame oil. Drizzle this on at the very end for a nutty aroma and flavor.

The additional flavor comes from the minced garlic, ginger, and scallions.

How to make fried rice

Heat oil in a non-stick pan until shimmering, then add minced garlic, minced ginger, and scallion, and fry for 30 seconds over medium heat until aromatic.

Add chopped kale and mushrooms and saute for 3-4 minutes, or until kale is crispy.

Add the cooked rice and another tablespoon of olive oil to the pan. Break up the clumps in the rice and cook until heated through, about 2 minutes, then add the hoisin sauce, soy sauce, and sesame oil, stirring until well-combined.

Taste and season with additional salt and pepper as desired. Transfer to bowls and enjoy.

More Easy Weeknight Recipes:

• The Best Vegan Dan Dan Noodles
• Easy Sesame Noodles
• Easy Braised Tofu

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Crispy Kale and Shiitake Mushroom Fried Rice (Vegan)

★★★★★

5 from 5 reviews

Easy 10-minute fried rice with crispy sautéed kale and shiitake mushrooms, seasoned with soy sauce and a touch of ginger and sesame oil. Perfect for a busy weeknight meal.

• Author: Hannah
• Prep Time: 2
• Cook Time: 8
• Total Time: 10 minutes
• Yield: 2
• Category: Rice, Pasta, Noodles
• Method: Cook
• Cuisine: Chinese

Ingredients

• 1–2 tablespoon olive oil
• 3 cloves minced garlic
• 2 tsp grated ginger
• 3 scallions, thinly sliced
• 3 cups lacinato or dino kale, stems removed, finely chopped
• 5–6 fresh shiitake mushrooms, stems removed, finely chopped
• 3 cups cooked and cooled rice
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil

Instructions

1. Heat 1 tablespoon oil in a non-stick pan until shimmering, then add minced garlic, minced ginger, and scallion, and fry for 30 seconds over medium heat until aromatic. Add chopped kale and mushrooms and saute for 3-4 minutes, or until kale is crispy.
2. Add the cooked rice and another tablespoon of olive oil to the pan. Break up the clumps in the rice and cook until heated through, about 2 minutes, then add the hoisin sauce, soy sauce, and sesame oil, stirring until well-combined.
3. Taste and season with additional soy sauce or hoisin sauce, if desired. Transfer to bowls and enjoy.

Notes

• I recommend fresh shiitake mushrooms for flavor but feel free to substitute other varieties like cremini, button, oyster, etc.
• Day-old leftover rice from the fridge works wonderfully.
• Substitute tamari for the soy sauce if sensitive to gluten.

Why is it called golden oatmeal?

This simple oatmeal is inspired by golden milk, which is made with turmeric, ginger, and cinnamon.

The first step is to toast the dry rolled oats and spices over the stove. Then simply stir in your plant-based milk of choice and a bit of vanilla extract, and simmer for a few minutes until thick and creamy. Then add maple syrup to your desired sweetness, and serve!

It’s so fragrant– the entire kitchen smells wonderful when you’re toasting the spices and oats– and incredibly nourishing. Turmeric has anti-inflammatory benefits, and is best paired with a pinch of black pepper to enhance its absorption in the body.

The ratio of old-fashioned oats to liquid should be 1:2.

I’ve found this cooking method to be the best for texture– the oats are slightly al dente, with a soft chewiness. No more bowls of overcooked mush.

Toppings are the most important part! My favorite way to eat oatmeal is to add caramelized bananas, fresh berries, and a drizzle of nut butter.

More Cozy Breakfast Recipes:

• Turmeric Carrot Chia Muffins
• Toasted Sesame Coconut Granola
• Easy Oat Pancakes (GF)

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Golden Spiced Oatmeal (Vegan, Gluten-Free)

★★★★★

5 from 1 reviews

Golden oatmeal made with toasted oats and spices. Thick, creamy, wonderfully fragrant, and filling, with added anti-inflammatory benefits. Makes one serving.

• Author: Hannah
• Prep Time: 3
• Cook Time: 7
• Total Time: 10 minutes
• Yield: 1
• Category: Breakfast
• Method: Cook

Ingredients

• ½ tsp coconut oil
• ½ cup rolled oats
• ¼ tsp ground turmeric
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• pinch of black pepper*
• pinch of salt
• 1 cup non-dairy milk, plus more as necessary
• 2 tsp maple syrup
• ¼ tsp vanilla extract

Instructions

1. Melt coconut oil in a small pot over medium low heat, then add in spices and toast for 30 seconds. Add rolled oats and toast for another 2 minutes.
2. Add non-dairy milk and vanilla extract, stirring occasionally until it reaches a boil. Reduce to low and simmer uncovered for 3-5 minutes until thickened, then cover with the lid, turn off heat, and let oats rest for 1 minute.
3. Stir in maple syrup and vanilla extract, and more milk to desired consistency. Serve topped with fresh fruit and drizzled with nut butter.

Notes

• The black pepper helps the body absorb the turmeric.
• To caramelize bananas, cut lengthwise in half, or slice into coins, sprinkle coconut sugar on both sides, and fry in a non-stick pan over medium heat for 1-2 minutes on each side until browned.
• Topping ideas: raisins, nut butter, fresh fruit (blueberries, raspberries, sliced oranges), cacao nibs, nuts and seeds (shelled hemp, pumpkin or sunflower seeds, walnuts, pecans, etc.).