In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R²>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10^-7 m²/s to 5.03×10^-7 m²/s. The best sensory quality was obtained when the ratio of millet to water was 1.51 (g/mL) and the millet was dipped for 3 h, in which the value of L^*, a^*, b^*, C^*, h° and ΔE was 45.75, 7.56, 38.93, 38.19， 78.84° and 31.64 respectively. Under this condition, the rehydration ratio of millet was the highest(2.48), and it could be rehydrated in 4.2 min.