In a dry saucepan toast the millet for few minutes for deeper flavor, stir continuously

to avoid burning .

Add water, bring to a boil, then reduce heat and simmer for bout 20 minutes all the liquid will absorbed.

Add the milk, salt and butter to taste cook for 5-10 more minutes until desired consistency reached, for a creamier millet.

Serve with more milk, honey, dried or fresh fruits, nuts. Adding a dash of cinnamon will spice it up.