Millet Pudding

This one is for you Caroline. Here's to getting out of a rut. A nice warm breakfast using a grain you might not have eaten for ten years or ever.

This is a bit time consuming, so make it on a leisurely morning, but make extra and simply relax and reheat the leftovers another morning.

Millet Pudding (makes 4-5 servings):

1c millet

1 c water

1 T butter

4 c milk

1 cinnamon stick

vanilla

honey

salt

xtra butter

1 c cream

raisins

Boil millet, butter, and water. When all the water is absorbed, add milk and cinnamon. Simmer for 20 minutes. Turn off heat and add vanilla, honey, and salt to taste. Let it cool down a bit and add some more butter, the cream, and a handful of raisins. Serve warm.