Feb 26, 2020

Creamy Millet Pudding with Pistachios & Rum Soaked Raisins

Prep Time: 5 mins
Cook Time: 1 hr
This millet pudding is based on a recipe from a restaurant, Aestus, in Santa Monica, The creamy, chilled mixture was not overly sweet and came topped with pistachios and rum-soaked raisins.

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Creamy Millet Pudding with Pistachios & Rum Soaked Raisins

Do you have a favorite date night spot? Aaron 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.

It was a unique spot with an open-kitchen concept and while we were sad to see it close so abruptly all those years ago, we’ve since replaced it with Cassia in Santa Monica as our go-to date night spot.

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.

 

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Creamy Millet Pudding with Pistachios & Rum Soaked Raisins

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Prep Time 5 mins
Cook Time 1 hr
Serves 6

Ingredients:

  • ½ cup whole grain millet
  • 3 cups whole milk
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • ½ cup golden raisins
  • ½ cup rum
  • cups heavy cream
  • 1 tablespoon honey
  • ½ cup chopped pistachios, for serving
  • 1 tablespoon crushed rose petals, optional

Instructions:

  • In a medium saucepan over medium heat add the millet and toast it, stirring frequently until the grains begin to pop, about 3 minutes.
  • Add the milk, sugar, vanilla, cardamom and salt and bring to a simmer then lower heat to medium-low and continue to simmer until thick and creamy, about the consistency of oatmeal, about 45 minutes to 1 hour. Remove from heat, place in a large bowl, cover with plastic wrap and refrigerate until cold.
  • Add the golden raisins and rum to a small bowl and let sit for about 1 hour. Drain the rum and set aside the raisins until ready to use.
  • Whip the heavy cream until stiff peaks form then fold the millet pudding into the whipped cream. Divide into ramekins or small bowls using a spoon or ladle and refrigerate until chilled through, at least an hour and up to overnight.
  • Serve topped with honey, rum soaked raisins, pistachios and rose petals (if using).

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  1. 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.