Rinse the millet thoroughly in a fine sieve under hot water. This makes its flavour milder.
Put the millet in a pan with the almond milk and cardamom and bring everything briefly to the boil.
Turn the heat down to the lowest setting straight away and let the pudding simmer gently, covered, until the millet is soft and has absorbed the liquid.
Take the pan off the heat, stir in the yacon syrup and leave the mixture to stand for a little longer. This makes the pudding creamier.
Roughly chop the pistachios so they add a bit of bite later.
Spoon the millet pudding into bowls, leave it to cool slightly and sprinkle the pistachios over just before serving.
Good to know
So simple and so good: this millet pudding is quiet, warm and comforting. Just right when you want something gentle and nutty on your spoon.
Swaps
Almond milk → unsweetened coconut drink (a little creamier); pistachios → walnuts (more omega-3 fatty acids); yacon syrup → date paste (also brings other natural compounds from the fruit); cardamom → Ceylon cinnamon (milder, warm and spicy flavour).
Allergens
Contains tree nuts (pistachios, almonds in the almond milk); generally suitable for children, but please chop the nuts finely to suit their age, and the recipe is fine during pregnancy as long as you get on with all the ingredients.
