Lebanon
Meghli
A cinnamon caraway rice pudding made to welcome a new baby. Everyone else is happy to help eat it.
170 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original235kcal
4 gprotein
3 gfibre
170minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Soak the walnuts, pistachios and almonds in cold water for at least 2 hours. Peel the almonds.
- 2In a heavy pot, whisk the rice flour, sugar, ground caraway, cinnamon powder and ground fennel into the cold water until no lumps remain.
- 3Bring to a boil on medium heat, stirring all the time, then lower the heat and keep cooking and stirring for about 35 minutes.
- 4Pour into small bowls, cool, then chill for 2 hours.
- 5Drain the nuts. Top each bowl generously with desiccated coconut, then the walnuts, pistachios and almonds.
Serve it like this
Serve chilled in small glass bowls with coconut and nuts heaped on top.