Rinse the millet well and fill it with water, cook over low heat for 10 minutes, then drain the water and fill the millet with milk.
Boil the soup until millet is cooked. At the end, add butter, sugar and vanilla to taste.
Remove the soup from the heat, cover and let stand for 10 minutes. Serve.
Milk soup with millet is tasty, light and hearty at the same time. The recipe is quite simple and quick, millet can be cooked immediately in milk, but then it should be soaked in water for about an hour. Vanilla can be replaced with cinnamon, and sugar with honey only add honey before serving. This is a great breakfast option for the whole family.