Millet pudding is a staple in my house. I make it in many forms: sometimes in muffin tins for small pudding mounds adorned with fruit, other times in a casserole that works great for potluck brunches. The pudding can be frozen.
Pick through and rinse the millet. Bring millet, water and salt to a boil, and then reduce heat and simmer covered for 30 minutes. Allow millet to cool to just above room temperature.
In a blender, combine cooked millet with pineapple juice and vanilla extract and blend to a smooth, creamy, pudding-like texture; this will take 4 to 5 minutes. It may be necessary to do this in three, even-sized batches.
Pour into a 1 1/2-quart casserole dish, non-stick muffin cups or the vessel of your choice. If you like, first layer the dish or muffin cups with frozen or fresh berries and pour the pudding over them. Or spread all-fruit jam on top of the pudding. The pudding may be frozen at this point and heated later.
This pudding also can be baked for 40 minutes at 350° F.
For people sensitive to pineapple, white grape juice may be substituted.
Recipe by, PCC Cooks instructor