Published January 1, 2013.
Slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.
We prefer this porridge made with whole milk, but low-fat or skim milk can be substituted.
1. Bring water, millet, cinnamon, and salt to boil in medium saucepan over high heat. Reduce heat to low, cover, and cook until millet has absorbed all water and is almost tender, about 20 minutes.
2. Increase heat to medium, add milk, and simmer, stirring frequently, until millet is fully tender and mixture is thickened, about 10 minutes. Stir in maple syrup and serve.