MILLET SOMBI (MILLET PUDDING)

Millet Sombi (Millet Pudding)

Senegalese coconut pudding commonly made with rice but sometimes millet

Yield: 6-8 servings

PREP IT!

• 1 cup Whole grain millet

• 2½ cups Water

• ½ Fine sea salt

• 13.5 ounce can Coconut milk, full-fat

• 1 cup Milk, whole (or additional coconut milk)

• ¾ cup Sweetened condensed milk (more to taste)

• 1 teaspoon Vanilla extract

• 1 teaspoon Orange blossom water

• 1 teaspoon Lime zest, fresh

• 1 tablespoon Lime juice, fresh

• Taste Tutor Brown Spice, for garnish

• Toasted coconut, for garnish

MAKE IT!

1. Rinse the millet several times under cold water until the water runs mostly clear.

2. Place the millet, water, and salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes, or until the millet is tender and most of the water has been absorbed.

3. Stir in the coconut milk and whole milk. Continue cooking over low heat for 30 minutes, stirring frequently to prevent sticking. As the millet cooks, it will naturally thicken and become creamy.

4. Add the sweetened condensed milk, vanilla, orange blossom water, and salt. Stir well and cook for another 5 minutes.

5. Remove from the heat and stir in the lime zest and lime juice.

6. Serve warm for a comforting dessert, or chill for several hours until cold. The pudding will continue to thicken as it cools. If needed, stir in a splash of milk before serving to loosen the consistency.

Tips: Orange blossom water is a defining ingredient. Use it sparingly, as a little goes a long way. Adjust the sweetness by adding more or less condensed milk to suit your taste.