How to Cook Millet (Perfect Every Time!)

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Bowl of millet for our easy tutorial on how to cook millet perfectly every time

While the Instant Pot is our go-to for preparing millet, it’s certainly not the only way to get perfect millet every time! Today we’re sharing how to cook FLUFFY millet on the stovetop with just 1 pot and 30 minutes required.

Enjoy this protein-packed, gluten-free whole grain in stir-fries, bowls, salads, cakes, and beyond!

Vegetable broth and dry millet

What is Millet?

Millet is a gluten-free grain that comes from a plant in the grass family. There are several varieties of millet, but the most commonly grown and what you’ll find in most US grocery stores is pearl millet. Archaeologists have found evidence that this variety of millet has been grown in Africa as far back as 8,000 years ago. Millet has also been an important crop in China, Korea, and India for thousands of years (source).

When it comes to nutrition, millet is a powerhouse grain. Compared to most other grains, millet has more calcium and essential amino acids (the building blocks of protein). It also contains B vitamins, fiber, phosphorous, magnesium, and iron.

How to Cook Millet

To cook millet on the stovetop, use a ratio of 1 cup dry millet : 2 cups liquid. Simply add the two to a saucepan and bring the mixture to a boil.

Adding millet to a saucepan

For the liquid, you can either use water for a neutral flavor or vegetable broth for more flavor if serving alongside or in savory dishes.

Pouring vegetable broth over dry millet in a saucepan

Once it’s boiling, you’ll cover and simmer for 18-20 minutes until the liquid is absorbed. Then fluff it with a fork, cover again, and let it rest for 10 minutes. This allows the grains to absorb any remaining water and become extra fluffy!

Holding a lid over a pot of cooked millet

We hope you find this guide helpful! Follow it for millet that’s:

Quick & easy
& Perfect every time!

It’s delicious in stir-fries, bowls, salads, cakes, and more!

More Helpful How-Tos

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Using a fork to a fluff a pot of millet

How to Cook Millet (Perfect Every Time!)

An easy, step-by-step tutorial for how to cook millet on the stovetop (perfect every time!). Plus, delicious ideas for how to use it!
Author Minimalist Baker
Fork in a bowl of cooked millet
5 from 5 votes
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings 4 (~3/4-cup servings)
Course Helpful How-to, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • To a small saucepan, add millet and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is absorbed and millet is fluffy. Fluff with a fork, then cover and let rest for 10 minutes before serving.
  • Enjoy immediately in stir-fries, bowls, salads, cakes, or as a side to nearly any main. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos as needed to prevent sticking.



*Find Instant Pot instructions here.
*Nutrition information is a rough estimate calculated with water.

Nutrition (1 of 4 servings)

Serving: 1 three-quarter-cup serving Calories: 189 Carbohydrates: 36.4 g Protein: 5.5 g Fat: 2.1 g Saturated Fat: 0.4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 98 mg Fiber: 4.3 g Sugar: 0.8 g Vitamin A: 21 IU Vitamin C: 0 mg Calcium: 4 mg Iron: 1.5 mg

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My Rating:

  1. Kozy says

    Hi! Thank the stars you have this straight forward way to make millet… I have some wonderful Fox Millet from India (super popular there) I finally used.
    *thank you Dana!*
    However, besides the basic, and the obvious pilaf/pulao, is there anything else in your storage chest of recipes that uses millet? I’m thinking patties, stuffed peppers, croquettes (!), a base for taco filling, a loaf…?
    Many MANY thanks for your food-guidance over the years… I still get jaw dropping reactions from your ‘Parmesan’ recipe (I just sub half the salt with smoked salt 😉)

  2. Daniel Cahill says

    I cooked it as you instructed but it was no way done. I went on to cook it for an hour until it softened. Next time I will soak overnight.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daniel, sorry it didn’t work out for you! Is it possible you’re using millet that’s not hulled? Or another variety that looks different than the photos?

  3. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    This is the fluffiest, most delicious way to cook millet! I have struggled with this grain for years. The back of my millet bag had me using almost double the amount of liquid. No wonder I thought this tasty little grain wasn’t for me! Thanks for the awesome recipe MB!

  4. Reina says

    This is not the way I cook it. My family eats millet often, my mom made it and her mom made it. I am 50 and have made it more times than I could possibly count.

    I roast it in a pan on medium heat until it turns brown and pops in the pan. This adds a nutty complex flavor and my water is 1 to 1.5 not 1 to 2. Bring to a boil with a pinch of salt and simmer for 12 min. Maybe its where I live but that 1 to 2 ratio would make a sticky gross pot of mush.

    • raven says

      I think it is were one may live* I have lived in the mountains, plains, as well as by the sea* it does cook great in lower levels just like this*
      It is so great that there are so many ways to cook Millet the magical seed* * have a blessed day*

    • Dbox says

      I think it had to do with how fresh the grain is. Just like dried beans. If they’re fresh they’ll cook quickly, if not it can take hours.

  5. Barbara says

    Your instructions for cooking millet in an instant pot are a nice addition but i have a Ninja 11in1 -could you tell me if the temperature should be high, medium or low please?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, we don’t have experience using the Ninja 11 in 1, so we’re not sure. Perhaps another reader will be able to chime in?

  6. Tuesday says

    I’ve never succeeded with cooking millet. Even using this method it just goes into a sticky lump…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, what type of millet are you using? Does it look similar to what we used? Another option is to use the Instant Pot (it’s pretty hard to go wrong with that method). Hope that helps!

  7. Heather says

    I find that millet needs to be rinsed. I always wash it well in a jar with a sprout screen lid and then let it soak overnight in purified water before I cook it.