Basic Moist-Style Millet

use this cooking method when you need the tiny grains to stick together
makes about 4 cups

1 cup Millet, well rinsed & very well drained (honestly I often skip this step)
3 1/4 cup water or stock
1/2 tsp sea salt

Toast
millet over medium heat in an ungreased, cast iron skillet. Stirring frequently until slightly fragrant but not brown. When it has reached the proper level of toastiness it will start to skitter around the pan. Remove from heat.

Bring liquid and salt to a boil. Stir in millet. Return to boil, cover, reduce heat and simmer for 25-30 minutes - or until all the liquid is absorbed.