Warm Millet Rice Pudding with Glazed Apricots & Toasted Pine Nuts

This delicious sweet treat reminds me of my time spent in the Greek Islands. Traditionally, the Greeks make this dessert with rice and use whole cow's milk. I wanted to make a healthier non-dairy version that is just as enjoyable! This ancient grain, millet, is rich in vitamins and minerals, so you won't even feel guilty when indulging. The contrasting flavors and textures of the warm pudding with the sweet honey glazed apricots and the toasted pine nuts are truly outstanding.
three glass jars with millet rice pudding

Below are the ingredients

Apricots: This dessert is the perfect Spring treat, as apricots are in prime season in May and June!

I am drawn to their exquisite color and texture and feel like they are a match made in heaven with toasted pine nuts.

Pine Nuts: The Mediterranean variety is quite prevalent in Greece, so these fragrant nuts are widely used in both sweet and savory dishes. 

The Greeks believe that the combination of fruit, nuts, and honey is an aphrodisiac.

Honey: I used sage honey in the preserves, which is another traditional Greek element. Sage runs wild in the mountainous fields in Greece and has a beautiful potency.

The summers are usually dry and hot and are a perfect climate for Sage, thyme, and Oregano to grow wild. 

Honey also has a long entrancing relationship within the Greek identity and culture. Some of the best honey in the world is produced in Greece.

In Greek mythology, the first beekeeper was thought to be the demigod named Aristaeus, who learned beekeeping from the nymphs that raised him. It was thought that he invented the beehive and a place for bees to produce their work.

It was noted that this demigod was nursed with honey from these nymphs, and they created ambrosia, the nectar of the gods that provided longevity and immortality.

Water: The water in the syrup is just there to slightly cut the thickness of the honey and make a more liquidy syrup. 

Palm Sugar: This is one of my preferred sweetening agents, as it is unrefined sugar. This sugar has both a low glycemic index and low fructose levels. It contains antioxidants, minerals, is unrefined, and contains no chemical breakdown alterations or artificial ingredients. It is pure and simple! 

Coconut Milk: This non-dairy milk is loaded with a fantastic amount of vitamins and minerals. It is high in saturated “healthy” fats and is touted to reduce high cholesterol due to its high potassium level. 

Millet: This ancient grain is high in fiber and rich in antioxidants such as phosphorous, magnesium, and folate. These antioxidants work to reduce stress and provide anti-inflammatory properties.

ingredients for millet rice pudding: honey, apricots, millet, coconut milk, palm sugar, pine nuts
  • This pudding has such wonderfully vibrant colors! It’s perfect for making a large batch and then placing in tiny cups and serving at your favorite springtime party or brunch! It will transport your guests to the cliffs on the Greek Islands, eating this treat, and feeling the ocean spray against their skin:)


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three glass jars with millet rice pudding

Warm Millet Rice Pudding with Glazed Apricots and Toasted Pine Nuts

This delicious treat is derived from the Classic Greek Rice pudding traditionally made with whole cow's milk. This pudding is its healthier non-dairy cousin! The ancient grain of millet is usedinstead of rice and coconut milk instead of cow's milk. The warm and creamytexture paired with the sweet honey glazed apricots and the toasted pine nuts is sensational!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Sweets
Cuisine Greek
Servings 6 people
Calories 447 kcal


Millet Rice Pudding

  • ½ cup millet
  • 3 cups coconut milk (full fat is recommended)
  • cup palm sugar
  • ¼ cup pine nuts, toasted

Glazed Apricots

  • 3 Apricots, pitted and sliced
  • ½ cup honey
  • ¼ cup water


Millet Rice Pudding

  • Place the millet in a wide saucepan over moderate heat and toast dry for 1-2 minutes until nutty and fragrant.
  • Add the coconut milk and palm sugar and bring mixture to a boil.
  • 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.
  • Serve warm with the glazedapricots and finish with the toasted pine nuts.

Glazed Apricots

  • Combine the apricots,honey, and water into a medium saucepan over moderate heat.
  • Allow the mixture to come to a boil and immediately reduce the heat to a low simmer.
  • Cook for 7-8 minutes, allowing the apricots to break down and the syrup to thicken.
  • Reserve to top the rice pudding. 


Calories: 447kcalCarbohydrates: 49gProtein: 5gFat: 29gSaturated Fat: 22gSodium: 35mgPotassium: 375mgFiber: 2gSugar: 31gVitamin A: 339IUVitamin C: 3mgCalcium: 27mgIron: 5mg
Keyword millet recipe, millet rice pudding, millet rice pudding recipe, rice pudding
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About Sarah
Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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