Pick over Italian millet, wash in cold water, put into a pot, cover with warm water, and bring to boil. Skim the foam as it rises to the top and stir and mash contents of the pot from time to time. When millet is cooked through, mix and mash it for about 10 minutes, then cover the pot and keep over a low heat for a couple of minutes to let the grain to dry a bit.
Cooked gomi should have a consistency of a medium-thickness porridge. Thoroughly mix it once more, then transfer into serving plates with a moistened wooden spoon. Serve hot.
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