Amaranth Porridge

• 1/2 cup amaranth
• 1 1/2 cups water
• 1/4 cup milk, almond milk or rice milk (more to taste)
• 2 teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo
• Pinch of salt

1. Combine the amaranth and water in a small saucepan, and bring to a boil.
2. Reduce the heat to low, cover and simmer 30 minutes.
3. Stir every once in a while, as the amaranth may stick to the bottom of the pan.
4. Stir in the milk, syrup or brown sugar, and a pinch of salt.
5. Stir vigorously until the porridge is creamy.
6. Remove from the heat and serve.

amaranth, water, milk, maple syrup, salt

Taken from cooking.nytimes.com/recipes/1014313 (may not work)