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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.
- 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.
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!
I would really like to say 3 1/2 stars for this one. Umm, the flavor is all right - very strongly coconut, which I like. What I mainly have a problem with is the consistency, which is the same as cornmeal mush. I did add about 1/2 cup more milk during baking, but the concept, "too dry" is difficult to grasp, if you have never made this before. The millet was cooked through and the mixture is moist, so I don't know if it would have benefited by more milk or not. Cooking time was about 1 hour. I cut the honey by about 1 tablespoon, but think that the sweetness is about right, for a pudding. Maybe, if this were served with something light, such as stewed fruit, or cream, it might be more appetizing. Sorry to be so picky. We are all different.
I used coconut milk and water as my milk to up the coconut flavor and the benefit of the coconut fat (see Eat Fat Lose Fat book by Fallon and Enig). It's been awhile since I made it but I recall trying things like baking it a little slower and longer with more liquid to soften the millet more. This may be, perhaps, due to type of pan--the temp should be lowered for pyrex or Corelle anyway. It's a great recipe to play around with to get it how you like it. And, Millet is gluten free. I believe I also lowered the honey amount.