Three squares of millet-rice pudding

Chewy, Sweet, and Nutritious

This gluten-free breakfast entrée is reminiscent of rice pudding. The health benefits are greatly increased by the addition of millet, an easily digested seed-grain that is high in mineral content. Millet can be fluffy like rice or creamy like mashed potatoes, and this recipe takes advantage of both. This dish is quick and easy to put together if you keep cooked grains stored in your freezer in 1-cup amounts. Simply mix it up before going to bed, set your oven to timed bake, and awake to the lovely aroma of a warm breakfast!

Prep Instructions

  • Yield: 8 (2/3 cup) servings
  • Prep Time: 5–8 minutes, if grains are precooked
  • Cook Time: 1 hour
  • Total Time: 1 hour, 5-8 minutes

Recipe Ingredients

  • 2 cups cooked long-grain brown rice
  • 2 cups cooked millet
  • 1 1/2 cups full-fat coconut milk
  • 1 1/2 cups soy or almond milk
  • 2/3 cup raisins
  • 1/4 cup maple syrup
  • 2 tablespoons golden flax meal
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • Cinnamon (optional)


  1. Preheat oven to 350°F.
  2. Combine all ingredients in a 3-quart baking dish, mixing well.
  3. Bake approximately 1 hour or until liquids are absorbed and pudding turns golden.
  4. Serve hot with the addition of milk, if desired.

Nutritional Data

Calories: 277.44
Fat: 3.09 g
Saturated Fat: 1.01 g
Cholesterol: 0 mg
Sodium: 151.30 mg
Carbohydrates: 43.75 g
Fiber: 3.11 g
Sugars: 19.37 g
Protein: 4.99 g
© AdventHealth