Creamy Millet Porridge with Spices

Serve the porridge with seasonal berries.

Ingredients

• 250 g millet groats
• 200 ml cream, 30-38% fat
• 380 ml of drinking water
• 2 tbsp. l. butter
• 2 tbsp. l. sugar with natural vanilla
• 1 tsp. ground cardamom, cinnamon and ginger powder
• 0.5 tsp salt

Directions

1. Rinse the millet very thoroughly, in 6–7 waters - the flowing water should be completely transparent. Put the cereals in a sieve and pat dry.
2. In a saucepan with a volume of at least 2.5 liters, heat the butter, add salt, all the spices and cereals. Fry the millet over low heat, stirring all the time, for about 2 minutes.
3. Pour in boiling water, mix thoroughly, bring to a boil again. Cover and simmer over medium-low heat until water is absorbed, about 15 minutes.
4. Pour in hot cream, add vanilla sugar, mix thoroughly, cover, cook over low heat for 5-7 minutes.
5. Remove the pan from the heat, wrap it in a blanket, or place it on the sofa under the pillow for 15–20 minutes.