somewhere between congee & dreaming

congee-sideCongee is a Chinese specialty that is basically rice in water.  Oatmeal is a heart-warming invention that comes from wheat.  Both are wonderful for cold days.  While one may be Bubble Child friendly, for some reason I think we can do better than rice in water.  Oatmeal should technically be gluten-free, as the oats themselves do not contain gluten, but through cross-contamination and over-processing, they’re not safe for those with Celiac or strong gluten intolerances.


Which is why millet is so great.  My morning inspiration was to use leftover millet I had from lunch yesterday (naturally gluten-free with a sweet taste much like corn), and heat up some lactose-free milk with honey, vanilla, and cinnamon.  It was a warm morning.


millet cinnamon “congee”

Serves 3-4
Prep time 5 minutes
Cook time 17 minutes
Total time 22 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Hot


  • 2 cups water
  • 1 cup uncooked millet
  • a pinch sea salt
  • 3 cups dairy-free milk
  • 1 teaspoon ground cinnamon (or one whole stick of cinnamon that you remove after heating)
  • 1 teaspoon pure vanilla
  • 1-3 teaspoon sweetener of choice (optional, but you can add honey, agave nectar, xylitol, whatever you choose if you choose!)


Step 1 Much like rice, bring 2 cups water and salt to a boil, add millet, stir, cover, and reduce heat to low.  Simmer (covered) for about 15 minutes, or until water is absorbed. 
Step 2 Set aside to cool and hold a bit.  Heat milk over medium heat with seasonings.  Once just boiled, add millet, stir once, reduce heat to low, let simmer 1-2 minutes to infuse flavors.  Divide into bowls, and receive your morning.

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