Amaranth Porridge
An unusual, nourishing, and wholesome dish - a great breakfast! Amaranth is still used rather rarely, yet it is a very beneficial product. It contains plant protein, vitamins, fiber, and polyunsaturated fatty acids. Amaranth porridge will nourish your body from the very start of the day.
Updated : 09 April, 2026
Easy
About 10 min.
Ingredients
200 grams
Amaranth flour
200 milliliters
Milk
200 milliliters
Water
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook amaranth porridge? Prepare all the ingredients. Amaranth seeds can be bought in large supermarkets and health food stores. Usually, amaranth groats are not completely yellow; some black seeds may be present. The black seeds are those with the hull still on, while the yellow ones are hulled seeds.
Step 2
Amaranth seeds are very small, so pour them into a fine sieve and rinse them under running water. This helps wash away fine sand or other debris from the groats. Leave the amaranth in the sieve so the excess water can drain off. Washing the seeds another way, for example like rice, is difficult because amaranth seeds float on the surface of the water. In that case, it is better to use cheesecloth when draining the water from the bowl.
Step 3
Pour the milk and water into a saucepan or small pot in a 1:1 ratio and bring it to a boil over high heat. When the milk-water mixture comes to a boil, add a pinch of salt and stir.
Step 4
In a thin stream, while stirring constantly, add the rinsed amaranth seeds.
Step 5
Reduce the heat, cover the saucepan with a lid, and cook the porridge over low heat until it thickens, about 25-30 minutes. Do not lift the lid during the first 10 minutes, then stir the porridge occasionally so it does not burn.
Step 6
Transfer the finished amaranth porridge to a plate. If desired, you can add a small piece of butter. Add a sweet topping to taste, such as preserves, jam, nuts, berries, or fruit. Enjoy your meal!
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