LEBANESE RICE PUDDING WITH CINNAMON AND CARAWAY
Food & Wine Annual Cookbook 2008
Food & Wine Magazine
This pudding is made with finely milled rice flour, seasoned with cinnamon and caraway and garnished with walnuts, pine nuts and slivered almonds. Known as meghli. the sweet is traditionally served in Lebanon at birthdays and holidays. -Rita Nakouzi
Total: 1 hr 25 min. plus overnight soaking and chilling
• 1 tablespoon caraway seeds
• 9 cups water
• 1 cup rice flour (see Note)
• 2 cups granulated sugar
• 1/2 teaspoon cinnamon
• 1 cup walnut halves
• 1/2 cup slivered almonds
• 1/2 cup pine nuts
• Confectioners' sugar, for dusting
1. In a spice grinder, grind the caraway seeds to a coarse powder.
2. Pour the water into a large saucepan. Whisk in the rice flour, granulated sugar, ground caraway and cinnamon. Bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking often, until the pudding is very thick, about 1 hour and 10 minutes. Transfer to a bowl and let cool to room temperature. Cover the pudding and refrigerate overnight.
3. Meanwhile, place the walnuts, almonds and pine nuts in separate small bowls and cover with water. Let them stand at room temperature overnight. Drain well.
4. To serve, spoon the pudding into bowls and sprinkle with the nuts. Dust with confectioners' sugar and serve.
Note: Rice flour is made from milled white rice and has the fine texture of cornstarch. It is available at major supermarkets and online at kalustyans.com .
Make Ahead: The pudding can be refrigerated for up to 3 days.