Briefly boil the millet in a little water to wash it. It doesn`t matter whether you bring it to the boil with the cold water or add it to the hot water. It is important to bring to the boil for about 2 minutes and then drain through a sieve. Then add milk, salt and sugar to the millet and bring to the boil. Now let it soak for about half an hour on the stove side with the lid closed. Then I put the pot on the plate again and, depending on how quickly I am in a hurry, let the porridge cook over low or medium heat, stirring occasionally to constant, until it has the desired consistency. Simply a poem with cinnamon and fruit puree. Of course you can also use any other milk for the porridge, but since I have a cow milk allergy, I use goat milk. However, I have already tried millet porridge with water, with fruit juice and of course with cow`s milk with different amounts of fat. It never tasted particularly good to me. With goat`s milk, I find it simply wonderful and I would now prefer it to rice pudding, semolina porridge and my beloved porridge.
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