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Tiny golden millet grains are simmered into a naturally sweet, nourishing porridge. This vegetarian, healthy family breakfast is gentle on digestion, naturally gluten-free, and beloved in Northern China.
Rinse 1 cup of millet thoroughly in a bowl with cool water until the water runs mostly clear; drain well.
In a heavy-bottomed pot, combine rinsed millet with 6 cups of water and bring to a boil over medium-high heat.
Once boiling, turn heat down to low and simmer uncovered, stirring every 5 minutes to prevent sticking and maintain creaminess.
Cook for 30–35 minutes, adjusting heat to keep at a gentle bubble; add more water 1/4 cup at a time if congee becomes too thick.
When millet grains are tender and the porridge is silky, stir in 1/2 tsp salt, taste, and serve hot.
