Millet is a wonderfully flavored grain that I have always found perplexing to cook. Dutifully I’ve followed recipes on the back of the package or in a cookbook, yet invariably the millet turns out chalky or mushy. These sad failures led me to devise a pastalike way of cooking millet. I simply boil it in lots of water and drain it after the grain is tender.
In experimenting with millet, I found out that the grain never turns out fluffy and separate like rice; instead the texture ends