Rice and tigernut custard

 1 cup white rice.                                                    500ml cold water

1 cup tigernuts.                                                       1 egg

Colouring (optional).                                              Sugar to taste

1 Pick and wash rice. Wash tigernuts

2 Pound both in a mortar or grind on a clean stone or in a corn grinding machine.

3 Put into a bowl and add cold water. Stir well and strain through a fine sieve. A little more water may be used to wash out the chaff thoroughly.    

 4 Pour strained mixture into a clean saucepan and cook over low heat, stirring in only one direction all the time. Add a little more water if necessary.

5 When cooked, the custard will be of a thick liquid consistency. Add sugar. Cool slightly and stir in beaten egg. Heat to cook egg. Do not boil. Add colouring if desired.

6 Cool again and pour into custard cups or bass bowls.

Serve cold.

Bon appetite!