1 cup water
1/2 cup millet
2/3 cup milk (I prefer whole)
1/2 teaspoon vanilla
Bring millet and water to a boil in a saucepan, reduce to simmer, cook till done, about 20 minutes. Mix milk, vanilla, and salt together and stir into millet. Cover and simmer about another 15 minutes until liquid is absorbed. (Times may be less, so watch the pot!) Remove from the burner and let rest 5 minutes. Take the lid off and cool for an hour.
1 1/2 cups ricotta cheese
1/4 cup honey
1 tablespoon lemon zest, finely grated
1 cup whipping cream
1/4 cup sugar
In a large bowl, combine ricotta, honey, lemon zest, and juice and beat with a wooden spoon till everything’s well mixed. Using a fork, break up the millet and incorporate it into the ricotta.
Whip the cream, gradually adding the sugar until it’s firm. Fold the whipped cream, a third at a time, into the millet/ricotta mixture, using a rubber spatula. Spoon the mixture into 6 to 8 serving bowls. Cover with plastic wrap and chill 2 hours or overnight.
2 1/2 cups frozen raspberries or fresh
1/4 cup honey
When it’s time for dessert, put the berries and honey in a saucepan over medium low heat. Cook, stirring gently so as not to mash berries, until just warmed through.
Spoon compote over chilled pudding and serve at once.
Adapted from Maria Speck, Ancient Grains for Modern Meals