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Millet question

I tried a new recipe that called for millet, and I'm not sure whether it
turned out the way it was supposed to.  I cooked the millet as instructed
(1 C. millet to 2 C. water for 20 minutes--even a little longer) and some
of the millet remains fairly crunchy on the outside.  Is it supposed to end
up all soft, or do some of the hulls remain hard?

Thanks for any advice,
Cynthia Richter