Lebanese Mghli Caraway Rice Pudding with Nuts

What you need

• 80 g (1/2 cup) rice flour
• 135 g (2/3 cup) granulated sugar
• 2 tsp ground caraway
• 1 tsp ground cinnamon
• 1 tsp ground anise, optional
• 1 l (4 1/4 cups) water
• 40 g (1/3 cup) walnuts, halves
• 40 g (1/4 cup) almonds, blanched
• 15 g (2 tbsp) pistachios
• 15 g (2 tbsp) pine nuts
• 30 g (1/3 cup) desiccated coconut

Method

Restated from the original video

1. 1

   Put the walnuts and almonds in a small bowl and cover with hot water to soften while the pudding cooks.

2. 2

   In a saucepan, whisk the rice flour, sugar, caraway, cinnamon and anise together.

3. 3

   Pour in the cold water and whisk until there are no lumps. The flour must go into cold water or it will clump.

4. 4

   Set the pan over medium-high heat and stir constantly until it comes to a boil, about 5 min.

5. 5

   Turn the heat down to medium-low. Keep stirring until it thickens to a smooth custard that coats the spoon, 5-10 min.

6. 6

   Ladle the hot pudding straight into 6 small bowls.

7. 7

   Once it stops steaming, cover the bowls and refrigerate them for 3 hours or more. The pudding firms as it cools.

8. 8

   Drain the soaked nuts. Just before serving, scatter the coconut over each bowl and top with the walnuts, almonds, pistachios and pine nuts.

Imported from littlesunnykitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.