Since I started soaking my grains and legumes, I have noticed a big improvement in their digestibility and texture. Millet was a tricky grain to figure out, as a lot of instructions out there require you to get rid of excess water at the end of cooking. To me, that is super strange. So, I set out to figure it out myself. Below, I’ve outlined my method of cooking soaked millet for fluffy, individual, well-cooked grains.

Cooking soaked millet

For 2-3 servings, I use 3/4 c. of millet grains. This can be scaled up, as needed.

1. Soak the millet. Cover millet in plenty of water, with a splash of apple cider vinegar, for 8 hours or overnight. If in a hurry, soak in hot water and a splash of apple cider vinegar for 20 minutes to an hour.
2. Determine how much water is needed. More information on how to do this below.
3. Rinse and drain millet, then cook millet, water, and a pinch of salt in rice cooker. You can also use the stovetop, but I find the rice cooker method much simpler. Just add everything, and it should cook in about 20 minutes. The stovetop method is basically the same thing as cooking white rice.

How to determine water amount

I find it easiest to measure out my millet, so I know how much I’m starting with. Otherwise, soak it in a quart mason jar and use the measurements on the side. Then, simply add the amount of cooking water that the millet has soaked to.

For example, if I started with 1/2 c. of millet, and it soaked to be 3/4 c. by the end of the 8 hour soaking period, I would add 3/4 c. water. This is the best way to ensure fully cooked millet that is not mushy.