Recipe by yogi
Found this on my package of Arrowhead Mills whole millet. Very good!!! If you're not into sweets you can reduce the amount of honey like I did. Millet is the only grain that retains it's alkaline nature when cooked. It's very easy to digest and contains no gluten, so good if you're allergic to wheat and gluten. Millet also contains the amino acid lysine, which is missing in wheat and other grains.
Top Review by red_baron
Even better a day or 2 later! Easy to make, healthy twist on rice and other puddings,great tapioca substitute. I was generous with the soymilk and it was pretty soupy looking going in but came out as I wanted it-not at all dry and a little "juice" at the bottom. Making this a day or 2 ahead would allow the millet to get very soft, the leftovers were even better! I made the mistake of using vanilla milk and the extract, which I thought was a little too much, but my roomate loved it that way. I also subbed half the honey with a sweetened ginger spread I was given as a gift, yum! I might try apple butter next time. Mandrin segments would be good with this or even ice cream! thanks Yogi!
- 3⁄4 cup whole millet
- 3 cups soymilk (or milk)
- 1⁄2 cup honey
- 1 cup coconut flakes (unsweetened)
- 1 teaspoon sea salt (optional)
- 1 teaspoon vanilla extract
Directions See How It's Made
- Heat milk in a large saucepan, slowly, until scalded.
- Add remaining ingredients to milk then pour into a oiled oven casserole dish.
- Bake at 350F for 1 to 1 1/2 hours till millet is tender.
- Serve hot or cold.
- Can be topped with preserves or whipping cream.
- Note: if it becomes too dry, more milk may be added.