Noah’s Pudding

    It’s said that when the flood subsided, Noah created this dessert by using up all of the grains and dried fruits left on the Ark. Tradition dictates that you make large quantities whenever you cook this pudding, and share it with family, friends, and neighbors.  

    Noah’s Pudding
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    1. 1 cup (180 grams) hulled wheat
    2. ½ cup (92 grams) long-grain rice
    3. 12 cups water
    4. 1 (15.5-ounce) can chickpeas, drained
    5. 1 (15.5-ounce) can great Northern beans, drained
    6. 2½ cups (463 grams) sugar
    7. 1 cup (158 grams) golden raisins
    8. 1 cup (138 grams) blanched almonds, chopped
    9. ½ cup (78 grams) chopped dried apricots
    10. 1/3 cup (52 grams) chopped dried figs
    11. 1 tablespoon rose water (optional)
    12. 1/3 cup milk
    13. 1 cup cold water
    14. Garnish: chopped walnuts, pomegranate seeds
    1. Soak wheat and rice overnight.
    2. In a large stockpot, combine wheat, rice, and 12 cups water. Cook over medium heat until tender, about 1 hour.
    3. Remove skin from chickpeas by rubbing in your hands; discard skin. Add chickpeas and beans to pot. Simmer for 30 minutes.
    4. Stir in sugar; add raisins, almonds, apricots, figs, and rose water. Add milk, and simmer for 5 to 10 minutes.
    5. 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.
    Bake from Scratch
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