Millet Congee Porridge with Bacon & Apples

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by | Read time: 1 minute

It’s great to be a morning person. While others snooze and snore, you’ve accomplished so much before 9 a.m. You emptied and loaded the dishwasher, jogged around the neighborhood and even made this tasty, nutritious breakfast for the family. This version of congee, a rice porridge popular in Asian cuisine, is made with naturally gluten-free millet, sweet potatoes and topped with bacon crumbles, diced apples and honey. There’s no better way to start your day!

Millet Congee Porridge in Bowl with Bacon, Sweet Potatoes & Apple |

Serves 8


1 cup Bob’s Red Mill Millet, rinsed and drained
2 Tbsp. brown sugar
2 tsp. fresh ginger, minced
1 tsp. ground cinnamon
1 cup sweet potato, peeled & diced
5 cups water


1 cup cooked, diced bacon
1 cup diced apple
1/4 cup honey


  1. In large, deep pot combine millet, brown sugar, ginger, cinnamon, sweet potato and water. Bring to boil, reduce heat to simmer and cook for 1 hour or until water is absorbed, stirring often.
  2. To serve, add bacon, apple and honey. Top with scallions, if desired.