So it is possible to cook millet in a rice cooker which I found out today. A bit late, yes, but I was trying to see how I can cook the grains without having to watch the pot like I have to when I cook it on the stove.
Actually it’s because I have a 101 things to do and that’s when I’d throw everything into this wonder pot of mine. Frankly, it’s just a simple rice cooker without all the latest electronics but yet it has never failed me. Well, thank goodness for me, the experiment was a success and I had a very satisfying lunch.
If you are keen to try this, too, it’s still 1:3 millet to water ratio except that I did add a bit more water on account of all the vegetables in there. Seasoning also went in right after the water. As usual, I used cumin seeds, turmeric and coriander powder, curry leaves, and Himalayan pink salt. Ghee and yoghurt were added just before serving. And that’s it. A wholesome meal that needed only one pot, one bowl and spoon. How easy and lazy was that!
By the way, you can do quinoa the same way, too, in a rice cooker.