We tried this recipe: https://cooking.nytimes.com/recipes/1014313-amaranth-porridge?smid=ck-recipe-iOS-share Around 20 mins into simmering, we found the amaranth had already absorbed too much liquid, so we stirred in 2 Tbsp water. We served this with hot milk and extra maple syrup. (Nov. 2020)
Cooking Adventures 