Levantine cuisine · Desserts & Sweets

Meghli (Spiced Rice Pudding)

Dark rice flour pudding with caraway, anise, and cinnamon, served ice cold topped with shredded coconut, walnuts, and pistachios.

Ingredients · for 6 servings

• 150g rice flour
• 200g sugar
• 1.5L water
• 2 tbsp ground caraway
• 1 tbsp ground anise
• 1 tbsp cinnamon
• 50g shredded coconut
• 50g walnuts
• 50g pistachios
• 30g almonds

Instructions

1. Soak the walnuts, almonds, and pistachios in cold water for 2 hrs. so they stay tender, then drain and pat dry.
2. Stir the rice flour with 500ml of the cold water until free of lumps and set aside.
3. Bring the remaining water to a boil in a large pot with the sugar, caraway, anise, and cinnamon, and let simmer gently for 5 min. until the spices are clearly fragrant.
4. Pour in the rice flour mixture while stirring constantly and stir over medium heat for 25–30 min. until the mixture turns deep brown and as thick as pudding.
5. Pour hot into glasses or bowls, let cool briefly at room temperature, and chill for at least 3 hrs. until the pudding is set.
6. Before serving, top generously with shredded coconut and scatter with the drained nuts.