Makes 3 cups millet cream or 2 ½ cups brown rice cream
Ann Taylor Pittman
Something wonderful happens when you puree intentionally overcooked, over-bloated millet or brown rice: You end up with a silky concoction that’s wonderful for making “cream” soups without a lick of cream. The millet version makes a very thick mixture, the rice version a thinner cream.
2 cups water
1/2 cup uncooked millet or instant brown rice
1 cup 2% reduced-fat milk
How to Make It
Bring water and millet or rice to a boil in a medium saucepan; cover, reduce heat, and simmer 30 minutes. Remove from heat; let stand 5 minutes. Pour mixture into a blender; add milk. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 3 minutes).
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice