How To Make Whole Grain Teff Porridge
What To Know About Teff Porridge
- Teff is a gluten-free whole grain that is made up of bran and germ.
- It can be eaten warm at breakfast, and it goes well with fruits and milk.
- The grains are much smaller and more gritty than polenta.
- It can become gloppy as it cools or if it was cooked too stiff.
Makes about 3 cups
- 1 cup teff
- 3 cup water
- Pinch of salt
- Measuring cup
- Frying pan
- Wooden spoon
- 2-quart sauce pan
Toast the teff (optional): Measure the teff into a frying pan and toast over low heat, stirring frequently. The teff will be done when you hear little pops and crackles, about 2 minutes.
Add the water: Immediately transfer the toasted teff into a 2-quart sauce pan. Add the water and a pinch of salt and stir.
Cook the teff: Bring to a boil over high heat, then lower the heat to a simmer. Cover the pot and cook for about 15 to 20 minutes. Check the teff at 15 minutes: all the water should be absorbed and the teff should be soft and almost creamy. Stir frequently, especially as the teff begins to thicken, to prevent burning.
Rest the teff: When the teff is done, remove it from the heat and let it sit, covered, for 5 minutes before serving.