Millet can be cooked in many ways. I want to show you the fastest and easiest recipe. Some recommend soaking, rinsing porridge under hot and cold water. In my opinion, this is superfluous. See how to cook millet loose. It will be loose even on the second day, if you do more and leave it in the fridge.
See the video on how to cook perfect millet
A step-by-step recipe for perfect millet
You need a pot with a lid
Measure a portion of millet straight from the packaging, e.g. one glass
Pour into a pot and roast the porridge over medium heat for a few minutes, stirring constantly
When you feel the smell of millet in the kitchen and the sound of popping like popcorn, it means that the porridge will be ready soon
Add a pinch of Himalayan salt
Prepare water in a 2: 1 ratio (2 glasses of water for each glass of groats)
Pour millet with water and bring it to a boil
When the water boils, put the lid on and reduce the power to a minimum. Just to keep the water boiling gently
Cook porridge for 15 minutes
After 15 minutes, the millet will be ready to loose
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