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Hmm - I've only used millet for baking, so this is a guess, but since the grain is so small maybe you could try cooking it more like you make couscous. Basically do the same prep, but once it is all mixed together and boiling, turn off the heat, cover and let stand for 20 minutes or so until the liquid is absorbed and then fluff.

I'd try that but maybe someone else has more experience!
 
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