Creamy Millet Pudding with Pistachios & Rum Soaked Raisins

Creamy Millet Pudding with Pistachios recipe.

Creamy Millet Pudding with Pistachios & Rum Soaked Raisins

This creamy millet pudding comes together in just a few simple steps, featuring nutty millet simmered in milk until tender, then folded with whipped cream for a light, luscious dessert topped with pistachios and rum-soaked raisins.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 2

Servings

Calories 384kcal

Author Kylie Mazon-Chambers

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*
1 cup heavy cream
1 tablespoon honey
½ cup chopped pistachios, for serving
1 tablespoon crushed rose petals, for serving (optional)

US Customary - Metric

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, stirring occasionally, 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 (skip this step for a non-alcoholic version).
Whip the heavy cream in the bowl of a stand mixer fitted with the whisk attachment or by hand until stiff peaks form, about 4 to 5 minutes.
Fold the millet pudding into the whipped cream. You can serve as is or chill the pudding for an hour or up to overnight.
Divide the mixture into ramekins and serve topped with honey, rum soaked raisins, pistachios and rose petals (if using).

Notes

Feel free to skip the rum soaked raisins and just serve the recipe with regular raisins for a non-alcoholic version.

Nutrition