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.