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Sign UpIt’s the millet most people find easiest to substitute for rice. Cooked in a 1:2 ratio (millet to water) for about 20–25 minutes, it produces a light, slightly fluffy texture that works well in khichdi, pulao, upma, and salads. The flavour is mild with a gentle nuttiness — familiar enough that most families adapt to it quickly without needing a completely different recipe.
Yes — naturally gluten-free, since it’s produced from a grain that contains no gluten. Those with coeliac disease or severe gluten sensitivity should confirm cross-contamination controls during processing directly with us, since “naturally gluten-free” doesn’t guarantee a certified gluten-free processing environment.
Glycemic index (GI) measures how quickly a food raises blood sugar levels. Foxtail millet has a predicted GI of approximately 48–50 in peer-reviewed food science research, placing it in the low-GI category (below 55). This means its carbohydrates are digested and absorbed more gradually than refined grains like white rice (GI typically in the 70s), resulting in a more gradual, sustained energy release. If managing blood sugar is a health priority for you, a healthcare professional is the right person to guide your overall dietary approach.