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Creamy Millet Pudding with Pistachios & Rum Soaked Raisins

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. 
Course Dessert
Cuisine French
Keyword millet, pudding, raisins, rice pudding, whipped cream
Prep Time 5 minutes
Cook Time 1 hour
Servings 6


  • 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


  • 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).