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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 mins
Cook Time 40 mins
Total Time 45 mins
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