Very popular porridge from my childhood. Creamy and sweet rice and slightly chewable millet – great combination. Some adds buckwheat or pumpkin cubes or raisins, but I prefer pure rice and millet mix. I added some maple syrup on top.
1/2 cup millet
1/2 cup rice (Arborio is greatest, but Jasmine works good too)
4 cups milk
1/2 tsp. salt
1-2 tbsp. butter
Boil milk, add rice and millet, sugar and salt and, stirring regularly, cook for 25 minutes in medium heat. Cover and leave for 30 minutes in warm place. Add butter.