I didn’t quite understand your question. Do you mean to cook the millet, but strain off the liquid and serve the millet as a side?
If that is the case, I would cook the millet a bit shorter. This recipe is designed for making congee, so the long cooking time allows the millet to release starch and thicken the water. If you serve the millet separated, you probably want it a little firm, so it won’t fall apart when you strain it. I would try cooking it for 20 minutes first, taste it, and see if it needs more time.

When cooking the congee I only use millet and water. It is usually served with other dishes on the side as a soup, or with some salty pickles. When I was growing up, I like to add sugar to the congee to make it a sweet soup.

I used the millet grains (small round shape, looks a bit like quinoa) and I’m afraid I don’t think the millet flour or the pulled one would work.

Hi Emelie, I think you can (similar to cooking with polenta) but maybe you will need to adjust the water ratio and shorten the cooking time.
Also, make sure to stir it during the cooking to prevent the bottom from scorching, because the flakes might absorb liquid faster and clump on the bottom of the pan.

You should cook the porridge uncovered to prevent it from spilling over.