Millet Porridge with Maple Syrup

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Appears in Cook's Illustrated January/February 2013

This creamy porridge with a hit of maple syrup makes for a sweet winter breakfast.

SERVES 4

TIME 45 minutes

WHY THIS RECIPE WORKS

Slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.

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