Easy Sorghum Porridge

Sorghum porridge in a light colored bowl with frozen blueberries and a spoon in it on a wooden surface with a kitchen towel in the background.

5 from 1 vote

This delicious and creamy sorghum porridge only calls for 4 simple ingredients and can be made once and eaten as a 5-minute breakfast the whole week round!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: African, American, Chinese

Diet: Gluten Free

Keyword: cooking sorghum, cooking with sorghum, how to cook sorghum, sorghum porridge

Servings: bowl

Calories: 519kcal

Author: Natasha Levai

Cost: 2$

Ingredients

½ cup pearled sorghum grains
2 cups water or milk
⅓ cup milk plant-based or dairy
3 tablespoon jam of choice

Instructions

Grain version

Rinse sorghum grain to get rid of dust and debris. Add sorghum pearls to a medium-sized pot and cover with the cooking liquid of choice. Bring it to a boil, turn the heat down, and cook on a rolling boil for 40-45 minutes. Turn off the heat and let the cooked sorghum grains sit with the lid on for 5 minutes.
½ cup pearled sorghum grains, 2 cups water
Add ⅓ cup of milk (dairy or plant-based) and blend the porridge with a stick blender to break up the grains and create a creamy texture.
⅓ cup milk
Mix the sweeteners and add-ins into the porridge and enjoy! Keep sorghum porridge in an air-tight container in the fridge for 3-4 days or freezer for 2-3 months. If freezing, only add dairy once defrosted.
Tip: Use frozen berries to cool the sorghum porridge fast.
3 tablespoon jam of choice

15-minute version

Add 1 ⅓ cup of cold water to a medium-sized pot, then slowly whisk in ⅓ cup of fine sorghum flour.
Bring the mixture to boil, whisking from time to time to prevent clumping. Boil for 5 minutes, stirring from time to time, then let the porridge sit with the lid on for 5-10 minutes. It will be liquid at first but will thicken up as it cools.
Add sweeteners and add-ins of choice and enjoy! Add frozen berries to cool down the sorghum porridge fast.

Notes

Pressure cooker: Use 1:4 sorghum to water. Cook 12 minutes (20 if it’s whole and unhulled). Let the steam release naturally.

Slow cooker: Same ratio. 8 hours on low or 5 on high. Set it before bed, wake up to breakfast.

Meal Prep Hack: Cook a big batch, store in the fridge or freezer, and make a 5-minute breakfast for an entire week.

What sorghum to use?

Use pearled sorghum to make the process quicker and the flavor milder. Whole grain sorghum is harder to cook, although it is more filling and fiber-rich. White sorghum is more common, although in some countries red sorghum is used. Stick to the while pearled sorghum grain or meal for the best results!

Nutrition