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Meghli Caraway Rice Pudding

A comforting Lebanese rice pudding flavored with caraway and topped with crunchy nuts and coconut, perfect for any occasion.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dessert, Sweet
Cuisine: Lebanese, Middle Eastern
Calories: 800
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1/2 cup rice flour Use fine, fresh rice flour for the best texture.
  • 2/3 cup granulated sugar Can be replaced with coconut sugar for a deeper flavor.
  • 2 teaspoons ground caraway Can be substituted with extra cinnamon for a milder taste.
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground anise Cardamom can be used in its place.
  • 4 cups water
Topping
  • 2 tablespoons shredded coconut Can be omitted for a lighter topping.
  • 2 tablespoons chopped walnuts Soak in hot water for softer texture.
  • 2 tablespoons slivered almonds Or use chopped blanched almonds.
  • 1 tablespoon pine nuts
  • 1 tablespoon chopped pistachios

Method
 

Preparation
  1. In a medium saucepan, combine rice flour, granulated sugar, ground caraway, ground cinnamon, and ground anise.
  2. Pour in the water and whisk until the mixture is smooth and free of lumps.
Cooking
  1. Set the pan over medium-high heat and stir constantly for about 5 minutes until it thickens and comes to a boil.
  2. Lower the heat to medium-low, continue stirring for about 5 more minutes until the pudding coats the back of a spoon.
Serving
  1. Ladle the pudding into individual bowls while it's still hot.
  2. Let it cool to room temperature or refrigerate for at least 3 hours if serving chilled.
  3. Before serving, add the shredded coconut, walnuts, almonds, pine nuts, and pistachios on top.

Notes

For best texture, whisk dry ingredients thoroughly before adding water. Store leftovers in the fridge for 3-4 days and keep toppings separate until serving. Can be frozen for up to 1 month without toppings.