Millet and Mary's Comforting Coconut-Millet Pudding

Millet follows the basic 1 part grain to 2 parts water recipe, but it is really best when you toast the grains first and then add the water.  It is one of the most ancient grains and predates rice as a staple in Asia.

You will wonder why we've been letting birds have all the fun when you taste this.  It is such an easy substitute for rice and it makes a great pilaf.

Another way to try it (which sustained one of my daughters for a week) is to bake it with an abundance of milk, and some brown sugar.  It thickens like a rice pudding, only without the eggs etc..  For example, if you like coconut as much as we do you can try this:

Coconut Millet Pudding
3/4 c. millet
3 cups milk or coconut milk
1/2 c. honey
1 c. coconut flakes (unsweetened)
1 t. sea salt
1 t. vanilla

1) Scald milk (or not) in large saucepan.
2)  Add remaining ingredients, then pour all into oiled casserole dish.
3) Bake at 350* 1 to 1 1/2 hours until tender
4)  Serve hot or cold.  We love warm with cold jam or preserves, topped with whipped cream if you have it.

If you want it more moist, or if you are reheating a bowl, add more milk.

Enjoy!