Caraway Rice Pudding (Meghli)

Name: Caraway Rice Pudding (Meghli)
Total time: 1800 s
Ingredients: 7 cups water (about 1.65 liters); 1 cup rice flour (about 160 grams); 1 1/2 cups sugar (about 300 grams); 2 tablespoons ground caraway; 2 teaspoons ground cinnamon; 2 teaspoons ground anise; Mixed nuts for garnish (such as pine nuts, walnuts, almonds, pistachios, and raisins)

Samir @samirkhoury

بيروت، لبنان

Caraway Rice Pudding (Meghli)

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Ingredients

30 minutes

7 cupswater (about 1.65 liters)
1 cuprice flour (about 160 grams)
1 1/2 cupssugar (about 300 grams)
2 tablespoonsground caraway
2 teaspoonsground cinnamon
2 teaspoonsground anise
Mixed nuts for garnish (such as pine nuts, walnuts, almonds, pistachios, and raisins)

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Steps

30 minutes

1

Soak the nuts—such as pine nuts, walnuts, almonds, raisins, and pistachios—in water and refrigerate for 24 hours.
2

Mix the rice flour with water thoroughly until completely dissolved, then pour into a pot over low heat.
3

Add the sugar and stir constantly to prevent the mixture from sticking. Add the caraway, then the anise and cinnamon, stirring continuously.
4

After about 30 minutes, the mixture will become smooth and thick. The key to a good texture is to keep stirring.
5

Divide the mixture into about twelve cups and place them on a tray.
6

Refrigerate the tray for 5 to 6 hours. This dessert is best served cold.
7

Garnish with shredded coconut, almonds, pistachios, pine nuts, walnuts, and raisins.