Wendy serves her family a meal with her fabulous hearty and healthy Minestrone soup, accompanies it with homemade bread or crackers, and spoils them with a fantastic finish of a very satisfying millet pudding. I am so thankful for such a gifted gourmet that shares her secrets!
(Adapted from a recipe at picklesnhoney.com)
This pudding taste and texture is just like rice pudding, minus all the processed sugar and unhealthy fats.
This creamy dessert could be served any time, breakfast, lunch, or dinner. We have been known to share it as delicious bedtime snack at our house! Watch out for fights over the last few bites!
- 4 C milk (We use 2 C Almond Milk and 2C Coconut Milk)
- 2/3 C millet
- ¼ C sweetener (honey or maple syrup)
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. cinnamon
- ½ tsp salt
- ½ C raisins (optional) (we use Franny’s Organic Jumbo Raisins)
- Cinnamon and almonds to sprinkle on top.
Rinse millet and add to a medium pot with the remaining ingredients (except the raisins).
Bring to a boil over medium high heat.
Turn to low and simmer for approximately 20-30 minutes, stirring occasionally, until the millet has absorbed most of the liquid.
Add in raisins.
Ladle into cups and sprinkle with cinnamon and almonds.