"Druzhba" Rice and Millet Porridge with Milk

Sort through the rice and millet and rinse each separately several times in cold water until the water runs clear.

Pour boiling water over the millet and let it sit for 5 minutes to remove any bitterness, then drain in a sieve.

In a thick-bottomed saucepan, bring 500 ml of water to a boil, add the rice and millet, and stir.

Cook the grains over low heat for 10–15 minutes, until the water is almost fully absorbed, stirring occasionally.

Warm 500 ml of milk separately, pour it into the saucepan, add the sugar and salt, and bring to a gentle simmer.

Simmer the porridge, covered, over the lowest heat for 15–20 minutes until the grains are fully tender, stirring every few minutes to prevent the milk from scorching.

Remove the saucepan from the heat, add the butter, stir, cover with a lid, and let stand for 10 minutes.

Serve the porridge hot, divided into 4 portions.