Description
Easy, wholesome, and aromatic, this Spiced Rice Pudding (Lebanese Meghli) is a delightful Lebanese celebratory dessert.
Ingredients
Scale
Ingredients:
- 1 cup brown rice flour
- 7 cups cold water
- ¾ cup pure maple syrup (+/-) *
- 2 teaspoons ground cinnamon (+/-) *
- ½ teaspoon ground anise seeds (+/-) *
- ¼ teaspoon ground caraway seeds (+/-) *
Topping Options:
- Soaked almonds, walnuts, pecans, chopped
- Finely ground pistachios
- Finely shredded unsweetened coconut
- Chopped raisins or dates
Instructions
- Place all the Ingredients into a large stock pot, whisk vigorously to ensure all the ingredients are well combined. The spices tend to want to float on the surface, so whisking vigorously allows them to mix in. Once everything is well combined, place onto the stove over medium heat.
- Increase the heat until boiling, stirring constantly, then immediately lower to a simmer. Cook at a low simmering boil for 20 minutes to thicken, stirring constantly to avoid burning.
- After 20 minutes, remove about a teaspoon of the pudding and place it on a plate to check the consistency. (See blog notes for additional information). The pudding should thicken up as it starts to cool. If the teaspoon of pudding thickens to a pudding-like consistency on the plate, it is done. Taste test for flavor. If you need more spices, add them. If you want it sweeter, add more maple syrup. Cook and stir a few extra minutes or so to ensure the additional ingredients are cooked and check the consistency again if liquid sweetener is added.
- Remove from the stove, allow to slightly cool, spoon into small individual dessert cups or into a large serving dish and allow it to cool or serve it warm.
- Once cooled, refrigerate, or serve warm with chopped nuts and/or shredded coconut. Or refrigerate and serve later. The Lebanese traditionally serve this pudding cold (refrigerated).
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Servings: 8 (Makes 6 cups: 8 – ¾ cup servings)