Wash the jasmine rice and millet under cold water until the water runs clear, then drain.

Combine Ingredients:

In the slow cooker, mix the rinsed rice and millet with 8–10 cups of water (use 8 cups for a thicker porridge or 10 for a thinner consistency).

Cook:

Set the slow cooker to high and cook for 3–4 hours. Stir occasionally if possible to prevent sticking.

Season and Serve:

Once the porridge reaches your desired consistency, stir well and season with salt. Add chopped green onions for extra flavor if desired.

Drizzle with sesame oil or chili oil, and top with garnishes like century eggs or pickled vegetables. Enjoy!