Meghli (Caraway Rice Pudding)
Meghli is a traditional Lebanese dessert made with rice flour, caraway seeds, and a blend of spices, creating a unique and comforting pudding.
Equipment
- Mixing Bowl
- Skillet
- Medium Pot
Ingredients
Ingredients
- 1 cup Rice Flour Essential for achieving the right texture.
- 6 cups Water Room temperature or slightly warm.
- 1/2 cup Sugar Adjust based on preference.
- 2 teaspoons Caraway Seeds Lightly toasted for enhanced flavor.
- 1 teaspoon Cinnamon Adds warmth and depth.
- 1 teaspoon Anise Seeds Adds a hint of licorice flavor.
- 1/2 cup Chopped Walnuts For garnish and crunch.
- 1/2 cup Shredded Coconut Unsweetened, for garnish.
- Optional Additional Garnishes Nuts, cinnamon sticks, or mint leaves.
Instructions
- Toast the caraway and anise seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
- In a large mixing bowl, combine rice flour and 1 cup of water, whisking until smooth.
- In a medium pot, bring 5 cups of water to a boil. Slowly add the rice flour mixture while stirring continuously.
- Add the toasted caraway seeds, anise seeds, sugar, and cinnamon to the pot. Stir well.
- Reduce heat to low and stir constantly for 15-20 minutes until thickened to pudding-like consistency.
- Pour the pudding into serving dishes and smooth the top. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Prepare garnishes by chopping walnuts and setting aside shredded coconut.
- Once set, sprinkle the top with walnuts and coconut. Serve chilled or at room temperature.
Notes
Meghli can be made a day in advance for better flavor. Store leftovers in an airtight container in the refrigerator for up to three days.