Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 150 gDry hulled millet, certified gluten-free
- 450 mlWater
- ⅛ tspFine salt
- 500 gPlain whole-milk yogurt
- 100 mlWhole milk
- 50 gSugar
- 1 tspVanilla extract, gluten-free
- ¼ tspGround nutmeg
Make it
- Rinse the millet in a fine sieve. Put it in a saucepan with the water and salt, bring to a boil, cover and simmer on low for 18–20 minutes until tender and the water is absorbed.
- Take off the heat and leave covered for 5 minutes. Fluff with a fork, spread in a shallow dish and cool for 20 minutes; do not mix hot grain into the yogurt.
- Whisk the yogurt, milk, sugar, vanilla and nutmeg until the sugar dissolves. Fold in the cooled millet, breaking up any clumps.
- Divide into six small bowls, cover and refrigerate for at least 2 hours. Stir briefly before serving if the grains have settled.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.