Thank you to Pacific Foods for sponsoring this recipe!
This Millet Pudding is such a wholesome, healthy non-dairy dessert. There is such a thing! It is made with Pacific Foods Organic Unsweetened Almond Milk, a hint of maple syrup, and topped with slices of vibrant, ripe apricots and a sprinkling of sliced almonds for a little crunch.When I was a little girl, my grandmothers and my mom would all make rice pudding whenever there was leftover rice. I never cared for it! I preferred savory rice over sweet. And then one day, I changed my mind. I believe it was when I had Indian Kheer. And then I started to look at grains (and pseudo-grains) in a different way after switching to a gluten-free diet. That’s all part of the fun of discovering new ingredients. Millet was on my list of new-to-me grains to try. Millet is an important staple food across the world, particularly in Asia and Africa. I’ve eaten it for breakfast, lunch, and dinner, but never dessert!
June is Dairy Month, and Pacific Foods sent me some of their non-dairy almond milk to try for #NonDairyMonth. Catch, eh? We’ve been enjoying it on breakfast cereals and in smoothies. It was time to use it in some dessert, I thought. We have really cut out most dairy from our diets. We occasionally eat fermented dairy, but much prefer almond milk for most things. I’m glad to know there are such great alternatives out there now! Even a few years ago when I first experimented with going dairy-free, the options were slim, and not quite as delicious. (I also like that it’s shelf stable – really handy for traveling.)
There are several varieties of millet in various colors. The type I buy most often is a lovely shade of yellow. It cooks up nice and fluffy, kind of like rice, and the flour is incredible in gluten-free (and non-GF) breads, cookies, and other baked goods. It also makes an incredible pudding! It becomes extra creamy during the long, slow cooking time. I toast the millet a little first, which gives it another layer of flavor.
I also thought it was high time this kind of pudding became a summer dessert. I typically think of winter as the time I most want a bowl of warm pudding, but this is great warm or chilled, and is very summery. Ripe apricots are the perfect accompaniment to the almond milk. I added a little almond extract because we love that almond flavor! Cherries, plums, peaches, or nectarines would be a great substitute if you can’t get your hands on some good apricots.
What about you? What are you eating for dessert this summer? Any other almond milk lovers out there? (Almond milk forever!!!)
- 32 ounces Pacific Foods Unsweetened Almond Milk, divided
- Heaping ½ cup millet
- 2-4 Tablespoons pure maple syrup
- ¼ teaspoon almond extract
- ¼ teaspoon sea salt
- 6-8 large ripe apricots, sliced
- ¼ cup sliced almonds, for garnish
- Place millet into a heavy-bottomed 3-quart saucepan. Turn heat on to medium-high heat and toast millet, stirring constantly, until it starts to pop and turn lightly browned. Immediately add 3½ cups of the almond milk along with the syrup, almond extract, and sea salt. Stir well and bring to a low simmer over medium heat. Lower heat so the mixture is just barely simmering. Cover and let cook, stirring occasionally, for about 30-40 minutes, or until all of the almond milk has been absorbed and millet is tender. If it gets too thick, add a little more almond milk or water.
- To serve, divide the pudding between 6-8 small bowls. Top with a sliced apricot and a sprinkle of almonds. Add a little more almond milk to each bowl. Serve warm or chilled.
- Makes 6-8 servings.
Disclosure: This post was sponsored by Pacific Foods. I was compensated for recipe development and photos, and the non-dairy milk was provided by the sponsor. Thank you for supporting our sponsors so we can bring you great content. All opinions expressed are 100% my own, and not those of Pacific Foods.