Strawberry & millet pudding (with coconut milk and cardamom)

I have burnt the millet. No, it wasn’t a culinary disaster, it was my new pudding. Strawberries are in season, I have gone mad about the millet some time ago. So I thought I would like to try a new dessert. I use to  place some yoghurt and strawberries on a top of cooked millet and eat it – tasty however not the best looking. I wanted something else. 

I have made it upside down and burnt some sugar on the top. Millet brûlée? Why not! With a hint of oriental flavours – coconut milk and cardamom.

Makes 2 

½ cup uncooked millet
about 1½ cup of coconut milk
2 tsp agave syrup (or sugar, whichever you prefer)
3 whole green cardamoms, skinned, black seeds grinded in a mortar
8-10 strawberries, hulled and sliced
2 tsp brown sugar

Rinse the millet under running water.

Sprinkle one tsp of sugar over the strawberries and leave to macerate. 

In a pan boil the coconut milk with cardamom, add agave syrup and millet reduce the heat and simmer for about 15 minutes, uncovered. Then turn the heat off, cover and leave in a warm place until all the liquid is absorbed and millet is cooked. At this stage you can leave it to cool down or use warm. 

Divide the strawberries between two ceramic ramekins. Cover with millet, sprinkle with the remaining sugar and caramelise with kitchen blow torch. Serve immediately.