Grain Porridge with Raspberries

Ingredients

• 180 ml milk (3.5% fat)
• 20 g pearl millet (1 Tbsp)
• 1 vanilla pod
• 25 g raspberries (3 Tbsp)

Instructions

1. 1.

   Boil the milk with 50 ml water in a pot and stir in the millet.

2. 2.

   Slice the vanilla pod lengthwise, scrape out the seeds and add both the seeds and the pod to the millet.

3. 3.

   Cook everything over low heat for about 25 minutes until tender, stirring occasionally and adding more water if needed.

4. 4.

   Meanwhile wash and dry the raspberries, then lightly mash them with a fork in a small bowl. Remove the vanilla pod from the porridge and fold in the mashed berries. Let cool slightly before serving warm.