Rinse the millet thoroughly on a kitchen sieve under running water or place it in a bowl and fill it with water several times, stir and drain until the water runs clear. If you're cooking millet in a bag, skip this step. Pour water into a pot– if you're cooking the millet loose, the ratio should be approximately 2-3:1 water to millet (less water for a fluffier texture, more for a denser one), and if in a bag, there should be enough water for the bag to be fully submerged without a problem. After a while, add a bit of salt (about ⅓-1/2 teaspoon). Add the millet or millet bag to the water. Bring to a boil and then reduce the heat.

Cook without stirring over low heat with the lid on for about 15 minutes. It's advisable to follow the cooking time recommendations on the package, especially if they differ. If you're cooking millet in a bag, after the indicated time, drain it in a colander or carefully remove it from the pot. Then cut open the bag. If you're cooking the millet loose, remove the pot from the heat. After a moment, remove the lid and gently stir with a spoon to separate the millet from the bottom of the pot. The millet should be soft, and the water should be completely absorbed (drain off any excess if necessary).

Transfer the millet to a convenient container or immediately combine it with the other ingredients of your meal.