Servings 6 servings
Ingredients
- 2 cups of dry tigernuts
- 1/4 cup of white rice jasmine is preferred
- 5 cups of water
- 1/4 cup of sugar
- 2 tbsp of molasses
- 1/4 tsp nutmeg
Instructions
- In a bowl, soak the tiger nuts and rice in a lot of water overnight
- The next day, blend the soaked tiger nut and rice in a high-speed blender with ~5 cups of water. For a thicker and creamier consistency, you can use just 4 cups of water.
- Strain the milk into a pot using a cheesecloth or nut milk bag
- Heat the milk at medium heat and stir slowly but continuously in ONE DIRECTION (if you switch directions or stop abruptly, the pudding will get lumpy)
- As the milk thickens to a crepe batter consistency, add in your sugar, molasses and nutmeg as you stir
- Let it cook for a few minutes till nice and thick after the add-ins are mixed then take it off the fire.
- As the pudding cools, it will continue to thicken. Enjoy as is or with some plant-based milk.