Lemon Uji Recipe | How to Make Uji with Lemon for Breakfast | Lemon Porridge Recipe | Infoods

millet flour

🥗Healthier: quinoa flour

💰Cheaper: cornmeal

Quinoa flour is gluten-free and nutritious.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

Add 2 cups of water to a saucepan and bring to a boil.

In a glass jar, combine 3 tbsp. of millet flour with water using a spoon or whisk until fully combined with no lumps.

Once the water is boiling, add the flour mixture into the saucepan.

Stir with a wooden spatula until fully combined and it comes to a boil, thickening in about 30 seconds.

If the uji is too thick, thin it out with more water to achieve desired consistency.

Slice one whole lemon in half and squeeze the juice into the pot using a lemon squeezer.

Add 2 heaped tablespoons of sugar and stir until combined.

Cook for an additional 5 minutes until the uji is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens