Millet and Amaranth Pudding

A couple of days ago, I was in the mood for comfort food. The kind that reminds me of my childhood in Germany. Growing up, we used to have one sweet lunch per week. Most frequently it was rice pudding with cinnamon, sugar and sour cherries out of a jar. It still is a hugely popular dish and served in most households. You can buy special ‘rice pudding’ rice in every grocery store. My grandma also loved to make waffles or thin pancakes with apple sauce or bread pudding with vanilla sauce. I loved those lunches and I try to keep this tradition in my family. Admittedly, these are almost the only German things I cook, although I will give “Spaetzle with Lentils” another go as soon as it gets a bit cooler.  

My favorite of all the sweet dishes is rice pudding, which pretty much sustained me through out university and my slightly “larger” years.  It is so easy to prepare, always a crowdpleaser and has the added bonus of giving me a night off from chopping. Yeah! I now cook it with short grain brown rice, maple syrup and vanilla extract and serve it with fresh berries and mangoes. It is so delicious, comforting and easy. Since I try and avoid cow’s milk, I usually make mine with fresh almond milk, which works just fine. I also use almond milk to cook our oatmeal in winter and not even my cow’s milk loving men can tell the difference.

Back to a few days ago, when I had the serious ‘urge’ for pudding. I decided to swap the rice for millet and amaranth which have been begging to be used for months. They have a similar cooking time and require about 2 1/2 cups of liquid per one cup of grain. A perfect match. Both grains are wonderfully healthy, gluten-free, full of protein, b-vitamins and minerals. I still make my own almond milk, as the Australian store bought stuff is absolutely undrinkable. I soak 1 cup of almonds in filtered water over night, give them a good wash in the morning and blend them with 4 cups of fresh water in my blender. I then strain the liquid through a special almond milk bag, which I got at a local health food store. I usually freeze the left-over pulp and add it to muffin or cake batter later on. When in the States, I use the “Whole Foods” brand organic, unsweetened almond milk, but I also like the “Blue Diamond” one.

I like to give the pudding a slight Indian touch by adding a few cardamom pods, ginger and cinnamon. It is best with fresh or frozen berries and toasted almonds. If you have any left over, it makes a delicious and very sustaining breakfast the next day. I add a bit more almond milk as the pudding turns quite solid when cooled, stir it and warm it for a minute in the microwave or on the stove. Shame that it’s all gone now, writing about it makes me want to cook some more already again…

Ingredients

For the pudding

  • 1 cup millet
  • 1/2 cup amaranth
  • 4 cups almond milk
  • 1/4 cup maple syrup (more or less)
  • 1 teaspoon vanilla extract or one vanilla pod
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 cardamom pods, slightly crushed
  • pinch of sea salt

On the side

  • fresh berries,
  • firm mangoes, peeled and cut into 1/2 ” (1.5 cm) chunks
  • 1/2 cup toasted sliced almonds

Method

In a heavy saucepan, combine grains, milk, pinch of salt and cardamom pods. If you have a fresh vanilla pod, slice it open lengthwise, scrape out seeds and add to milk along with pod. Cover pot, bring milk to a boil, reduce heat and simmer, stirring occasionally for 20 – 25 minutes. Add more almond milk or water if pudding gets too thick. Stir in maple syrup, vanilla extract (if using), cinnamon and ginger. Adjust sweetness if desired.

In a heavy pan, toast almond slices until fragrant and light brown. Sprinkle over pudding. Serve immediately.

2 Responses to “Millet and Amaranth Pudding”


  • i love this idea!!! what a great way to use millet and amaranth. i think i am going to have to try using this–thank you for the post…what a great blog you have here :)

  • Hi Cara, In winter I make this every morning for breakfast and we reallly enjoy it. It’s good to have extra almond milk at hand, as the “pudding” gets quite dense when it cools, similar to oatmeal. It’s delicious with pomegranate seeds, sliced almonds and banana and a drizzle of maple syrup. Enjoy!

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