Millet is good for you and pudding is yummy!
I created this pudding recipe when I really wanted to make rice pudding, but didn't have rice and didn't have milk... What I did have was millet and coconut milk. The end texture is different from rice pudding, but a warm bowlful goes away all too fast.
Three-year old verdict: I really like this!
Coconut Millet Pudding
3/4 cup uncooked millet
1 can coconut milk, divided
shy 1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
cinnamon to garnish
1. In a medium saucepan, bring 1 3/4 cups water to a boil. Add millet and stir. Reduce heat, cover and simmer for ~20 minutes or until all water is absorbed.
2. In another saucepan, combine cooked millet, 1 1/2 cups coconut milk, sugar and salt. Cook over medium heat, stirring often, until thick and creamy, ~20 minutes.
3. Stir in remaining coconut milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla.
4. Serve warm, sprinkled with cinnamon.