Millet Porridge with Cinnamon and Pine Nuts
Ingredients
1 cup polished millet (approx. 6.5 oz or 185 g)
3 tbsp brown sugar
1.75 oz (50 g) unsalted butter
1 handful pine nuts
2 pinches ground cinnamon
Cooking:
Lightly toast the pine nuts in a dry pan until golden. Keep an eye on them to prevent burning.
Rinse the millet thoroughly in cold water, then pour boiling water over it and let it sit for 1 minute.
Drain the millet and cook it as usual in water until soft and fully cooked.
Add brown sugar and butter to the hot millet, stirring well to combine.
Serve the porridge hot, topped with toasted pine nuts and a pinch of ground cinnamon.
Enjoy your fragrant, nutty millet porridge!