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Noah’s Pudding

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Ingredients
  

  • 1 cup (180 grams) hulled wheat
  • ½ cup (92 grams) long-grain rice
  • 12 cups water
  • 1 (15.5-ounce) can chickpeas, drained
  • 1 (15.5-ounce) can great Northern beans, drained
  • 2½ cups (463 grams) sugar
  • 1 cup (158 grams) golden raisins
  • 1 cup (138 grams) blanched almonds, chopped
  • ½ cup (78 grams) chopped dried apricots
  • 1/3 cup (52 grams) chopped dried figs
  • 1 tablespoon rose water (optional)
  • 1/3 cup milk
  • 1 cup cold water
  • Garnish: chopped walnuts , pomegranate seeds

Instructions

  • Soak wheat and rice overnight.
  • In a large stockpot, combine wheat, rice, and 12 cups water. Cook over medium heat until tender, about 1 hour.
  • Remove skin from chickpeas by rubbing in your hands; discard skin. Add chickpeas and beans to pot. Simmer for 30 minutes.
  • Stir in sugar; add raisins, almonds, apricots, figs, and rose water. Add milk, and simmer for 5 to 10 minutes.
  • Stir in 1 cup cold water, and remove from heat. Pour mixture into individual bowls. Pudding will thicken as it cools. Garnish with walnuts and pomegranate seeds, if desired.
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