Arroz doce with millet
Millet deserves more love! This cereal needs way less water to grow than quinoa and can easily replace semolina in most recipes – and of course, it can also be used as replacement for dessert rice, which is what we’re going to do today!
Naturally gluten-free*, this dessert is very similar to the Portuguese “arroz doce”, a Christmas staple in that country. It can easily be made vegan by replacing the milk with its vegan alternatives (I use oat milk).
Tip: it’s very nice with a raspberry jam!
*Be careful with your ingredients, as millet and vegan milks can often contain traces of gluten through cross-contamination, which makes it okay for someone with a mild gluten sensitivity, but not for someone with coeliac disease.
- 150g millet
- 500ml milk
- 80g corn starch/maizena
- 80g cane sugar
- 1tbsp vanilla extract
- 1tsp ground cinnamon
- 1 lemon zest
- Pour the millet and milk into a saucepan and turn the heat to small-medium. Cover and cook for about 15-20 minutes.
- When the millet has absorbed all the milk, turn off the heat and add polenta, corn starch, sugar, lemon zest and vanilla extract.
- Mix well and let it cool down, covered, until lukewarm. The millet should be sticky; if not, add more corn starch.
- Shape it into small balls and let them cool down completely.
- Serve plain or with jam, yields 12 millet balls.
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