Tiger nut milk and saffron millet porridge

Millet porridge made with tiger nut milk and saffron, layered with caramelised mandarin and rum-soaked raisins.


Hola!

Today I bring you a Valencian-inspired porridge, which could be also a pudding. If you have never tried saffron with sweet, you don't know what you're missing! The tiger nut milk gives a very unique flavour, but you can also use any other plant milk. The caramelised mandarin and soaked raisins give this recipe such an extra fanciness. Maybe remove the rum if you’re having this for breakfast.


TIGER NUT MILK AND SAFFRON MILLET PORRIDGE


Makes: 2 pots
Prep: 5 minutes
Cook: 15 minutes


INGREDIENTS

Millet porridge
1/2 cup hulled millet
1 and 1/2 cup tiger nut milk
1 cup water
1/8 tsp. saffron powder

Caramelised mandarin
1 can mandarin wedges in juice
1 tbsp. maple syrup

Toppings
1/4 tsp. orange blossom water
1/2 tbsp. rum
1/2 tbsp. maple syrup
1 tbsp. water
2 tbsp. raisins


INSTRUCTIONS

  1. Rinse and drain the millet. Put it in a saucepan with the tiger nut milk, water and the saffron, bring to a boil and simmer for 10 minutes, stirring continuously.
  2. In the meantime, put the mandarin wedges, its juice and maple syrup in a saucepan, and simmer for 5 minutes. Let cool down and keep the syrup.
  3. Combine the toppings ingredients in an airtight container.
  4. Keep the three components separately in the fridge overnight or assemble while still warm.
  5. Split each component into two pots: the mandarin wedges and the syrup at the bottom, the millet in the middle, and top with the soaked raisins.

You can cook it and keep it in the fridge for a couple of days. Although it is nice both cold or warm!

Bon profit!