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1
Rinse the millet once under cold running water, agitating briefly. Drain immediately; do not rinse a second time or soak, as excess washing strips the natural starchiness required for a creamy result.
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2
Combine the rinsed millet with the measured water in a heavy-based pot. Bring to a bare simmer over medium heat, then reduce to the lowest possible flame. The surface should tremble rather than boil; vigorous boiling produces a gluey, starchy texture in place of a creamy one — this is where the dish lives or dies.
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3
Simmer uncovered for 30–40 minutes, stirring occasionally to prevent the grain from settling and catching on the base. The congee is ready when the millet grains have broken down entirely and the porridge is uniformly golden and creamy — no intact grains should be visible.
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4
Remove from heat. If an oily sheen has formed on the surface, stir it back through the porridge before ladling; this layer is held to be nutritionally valuable and should not be discarded. Serve plain, accompanied by savoury pickles and steamed buns.