Back to 4 servings 1 cup millet, hulled; rinsed well and drained 2 cups water 2 cups unsweetened plant-based milk, soy, almond or oat; regular dairy milk also works 1 tablespoon maple syrup, or honey, brown sugar or rock sugar, to taste 1 teaspoon vanilla extract 0.5 teaspoon ground cinnamon, plus more to taste salt, a pinch fresh or dried fruit, such as pears, berries, banana or goji berries, for topping chopped nuts or seeds, such as walnuts or pumpkin seeds, for crunch
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1 Step 1: Rinse the millet under running water for about 3 minutes, then drain well in a strainer.2 Step 2: Combine the millet, water, milk and a pinch of salt in a medium saucepan, and bring to a boil over medium heat.3 Step 3: Reduce the heat to low so the porridge simmers steadily, partly cover, and cook for about 20 to 25 minutes, stirring every few minutes and adding a splash of water or milk if it thickens too quickly.4 Step 4: Cook until the millet is tender and the porridge is soupy and creamy, with most but not all of the liquid absorbed.5 Step 5: Stir in the maple syrup, vanilla and cinnamon, adjusting sweetness and spice to taste.6 Step 6: Ladle into bowls and top with fruit and nuts or seeds. Serve warm.getsaucepan.com/r/16aa500d-4522-50fd-8384-aaaf7af77473
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