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My husband and I used to go to a little French restaurant in Santa Monica called Aestus for frequent low-key date nights. We would sit at the bar and split a bottle of wine, a cheeseboard and for dessert we would always order their millet pudding. But even though Aestus is closed, I still think about their millet pudding – the creamy, chilled mixture was not overly sweet and came topped with pistachios and rum-soaked raisins. It’s like a creamy twist on rice pudding.
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This was really good! I’ve never had millet before and this recipe looked gorgeous. I ended up leaving it in the fridge over night to settle and cool more and it tasted far superior with more time. I love getting to try new foods and Kylies my go-to for recipes 🙂 also I used rum extract instead of rum and it worked out really well. I put mine in mason jars.
Oh my goodness! Since I have to be gluten free, this is perfect for company. My question is whether the millet you are using is the same as millet flour? I looked at my stone ground millet flour, and I am pretty sure it doesn’t look like your millet. Thanks.
It’s a great gluten free dessert!! Great question – this is using whole grain millet – I will be sure to add a note clarifying that in the recipe! This is the brand I used: https://www.amazon.com/Bobs-Red-Mill-Millet-28-ounce/dp/B004VLV9QI/ref=sxts_sxwds-bia-wc1_0?cv_ct_cx=millet&keywords=millet&pd_rd_i=B004VLV9QI&pd_rd_r=f52d8fea-e86e-42f1-a28f-da1ae46d99f1&pd_rd_w=ZEE5a&pd_rd_wg=sDeeV&pf_rd_p=c8430d96-912c-40d1-9740-e1beca245dd5&pf_rd_r=WG0S90HAXHD1HM2JW5CC&psc=1&qid=1582833620