Millet is a healthy grain, but many people avoid it because it often tastes bitter. This bitterness is easy to prevent if millet is prepared correctly before and during cooking.
How to cook millet without bitterness
To cook millet without bitterness, rinse it thoroughly, toast it briefly, and cook it with the right amount of water over gentle heat.
Why millet tastes bitter
Millet grains are naturally coated with oils that can become bitter, especially if the grain is old or poorly stored. If these oils are not removed before cooking, the bitterness remains even after boiling.
Another reason is under-rinsing or skipping the toasting step, which helps neutralize strong flavors.
Correct cooking method
This method helps produce mild, fluffy millet with a clean taste.
- Rinse millet under hot running water for 30–60 seconds.
- Optionally pour boiling water over the millet and drain it.
- Toast millet in a dry pan over medium heat for 2–3 minutes.
- Use 1 cup of millet to 2–2.5 cups of water.
- Bring to a boil, then reduce heat and cover.
- Simmer for 15–18 minutes until water is absorbed.
- Let it rest for 5 minutes, then fluff with a fork.
Practical tips for better flavor
- Use fresh millet stored in an airtight container.
- Cook millet in broth instead of water for added taste.
- Add salt after the water starts boiling, not before.
- Let millet steam after cooking to finish softening.
Common mistakes
- Skipping rinsing or washing millet with cold water only.
- Using too little water.
- Cooking on high heat the entire time.
- Not letting millet rest after cooking.
Conclusion
Once you know how to cook millet without bitterness, it becomes an easy and versatile grain. Proper rinsing, light toasting, and gentle cooking ensure millet tastes mild, fluffy, and enjoyable.