Millet pudding

The weather is warm and seems that Spring has finally arrived.
Despite millet is a typical wintry cereal that warms up the metabolism, today I needed something healthy and comforting after too much chocolate from the past Easter week.
The vanilla bean gives the pudding a wonderful flavor and it allows to reduce the amount of sugar without affecting the taste.
This dessert would be good also in Autumn and Winter, maybe with a bit of a spice kick provided by cardamom, cinnamon and allspice to infuse the soymilk.
 Millet pudding with forelle pears

3 cups unsweetened soymilk or almond milk
1 cup millet - rinsed
1 vanilla bean - cut lenghtwise and seed scraped
2 Tbs muscobado sugar

6 (or more) forelle pears - cleaned, peeled, chored and diced
2 Tbs muscobado sugar
1 pinch of Himalayan pink salt

chopped unpeeled almonds
muscobado sugar

Combine the soy milk, sugar, vanilla seeds and bean, millet in a medium saucepan.
Bring to a simmer and reduce heat to low. Cook for about 30 minutes, stirring when the skin starts to form on top. 
When the millet's cooked, put the lid and let the millet soften in the saucepan for ten minutes.
Pour it into little bowls, glasses or jars.

In a pan mix 2 Tbs of sugar, one pinch of pink salt and the diced pear and let cook for a couple of minutes.
Garnish the bowls with the cooked pears, the chopped almonds and a sprinkle of sugar.

1 comment:

  1. This sounds really yummy. I love millet pudding-type-dishes, and this is so beautiful.