Author Notes
Lightly toasted millet in rich, creamy coconut milk, scented with vanilla beans, cinnamon, and cozy almond extract. An equally delicious spin on rice pudding, and perfectly acceptable for breakfast or dessert. —Amanda Maguire
Ingredients
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4 cups
full-fat coconut milk
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3/4 cup
millet
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1/4 cup
coconut nectar
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1 teaspoon
vanilla bean paste
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1/2 teaspoon
almond extract
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1/2 teaspoon
cinnamon
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1/4 teaspoon
fine sea salt
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4 handfuls
chopped raw almonds
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4 handfuls
fresh berries
Directions
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Add the millet to a medium saucepan and toast it over medium heat, stirring frequently, until the millet becomes fragrant and golden (about 5 minutes). The goal is a light toast, so be careful not to burn it.
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Add the coconut milk, coconut nectar, vanilla bean paste, almond extract, cinnamon, and sea salt to the saucepan. Stir to combine, turn the heat up to high, and bring the mixture to a boil.
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Once boiling, reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring every few minutes, until the millet is almost cooked through. Remove the saucepan from the heat and allow it to sit, covered, for 10 minutes.
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Serve warm with a small handful each of chopped almonds and fresh berries.
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