Warm Millet Rice Pudding with Glazed Apricots and Toasted Pine Nuts

🧂 Ingredients

• ½ cup millet
• 3 cups coconut milk (full fat is recommended)
• ⅓ cup palm sugar
• ¼ cup pine nuts, toasted
• 3 Apricots, pitted and sliced
• ½ cup honey
• ¼ cup water

Instructions

• 1 Place the millet in a wide saucepan over moderate heat and toast dry for 1-2
  minutes until nutty and fragrant.
• 2 Add the coconut milk and palm sugar and bring mixture to a boil.
• 3 Reduce the heat to a low simmer and cover. Cook for 20-30 minutes until the
  millet has bloomed, and all the liquid has been absorbed.
• 4 Serve warm with the glazedapricots and finish with the toasted pine nuts.
• 5 Combine the apricots,honey, and water into a medium saucepan over moderate heat.
• 6 Allow the mixture to come to a boil and immediately reduce the heat to a low
  simmer.
• 7 Cook for 7-8 minutes, allowing the apricots to break down and the syrup to
  thicken.
• 8 Reserve to top the rice pudding. 

Nutrition Info