Whole-grain amaranth needs its full packet cooking time and enough liquid to become completely soft, not just a quick warm-through. Check every grain, then mash or blend into a moist spoonable porridge.
Rinse dry whole amaranth thoroughly in a fine-mesh sieve, removing any visible grit.
Add the package-required water to a small heavy-bottomed pan and simmer covered loosely over low heat, stirring and adding safe water as needed. Whole amaranth may take considerably longer than instant grain flakes; do not stop while the centres remain firm.
Continue until the grains are completely tender and hydrated without a dry or sticky clump. Blend or mash to a moist spoonable consistency and cool before serving.
Serve fully cooked, moist amaranth on a spoon. Blend smoother if needed, checking there are no hard grains or thick sticky clumps. A plain grain porridge is not nutritionally complete on its own.
Fully cooked smooth moist porridge, blended if necessary to remove grainy texture.
Thicker but soft moist porridge with fully tender grains, avoiding dense clumps.
Plain amaranth grain is not among the major allergens typically declared on food labels. Read the actual package for other ingredients and cross-contact.
Cool untouched cooked porridge promptly and refrigerate covered. Reheat until steaming hot throughout, add water if it has thickened, stir and cool before feeding; discard bowl leftovers.
Cool untouched cooked porridge promptly and refrigerate covered. Reheat until steaming hot throughout, add water if it has thickened, stir and cool before feeding; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
