Desserts > Middle Eastern Recipes > Pine Nuts > Meghli >
Lebanese rice pudding with nuts
10 C water
1 C rice flour
1-1/2 C sugar
2 TBS caraway seeds
1 TBS ground cinnamon
1 TBS ground aniseed
1/2 C almonds, shelled & halved (garnish)
1/2 C pistachios, shelled & chopped (garnish)
1/4 C pine nuts, shelled (garnish)
Shredded coconut (garnish)
Place almonds and pistachios in separate bowls; cover both with water and soak overnight. Next day, remove skins and set aside. In a large cooking pot, bring nine cups water to a boil. In a bowl, combine rice flour, sugar and spices with one cup of cold water. Stir mixture into pot of boiling water. Reduce heat; bring to a boil again and then allow to simmer. Cook until mixture thickens, stirring constantly. Pour mixture into individual serving bowls and allow to cool. Just before serving, garnish with almonds, pistachios, pine nuts and shredded coconut.
Note: Meghli is traditionally served during Christmas or to celebrate the birth of a child.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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