This was good! I made it gluten free by using a mixture of almond flour, Bobs Red Mill chickpea blend AP, tiger nut, and white rice flour. I used part avocado oil and part butter. Did add nuts this time, but would next time.

Have made this several times with various tweaks. I always use some amount of yogurt, but combine it with other things to change the texture/nutritional profile: soaked cashews, silken tofu, chèvre, feta, etc. I've also added a couple of anchovies, and that worked well.

Made this for Eva’s postpartum so left out the matcha. Added hemp seeds to the chia also. Haven’t tried the set pudding but all of the tasting along the way was good!

Jay sautéed various seeds in ghee and then toasted the rice for a bit before adding water and salt. Probably mustard seeds, fennel and fenugreek. I also threw in some sky farm turmeric salt.

Would definitely make this again. Moist and rich. I used mostly cornmeal but subbed some chickpea flour and almond flour for added nutrition. Used a mixture of ghee, avocado oil and olive oil. Didn’t add the full amount of vanilla.