Description
Meghli is a traditional Lebanese spiced rice pudding made with rice flour, cinnamon, and caraway, sweetened with sugar and garnished with nuts and shredded coconut. This warming dessert is typically enjoyed during celebrations and served chilled, offering a comforting yet refreshing treat with a rich blend of aromatic spices.
Ingredients
Base Ingredients
- 1 ¾ cups granulated sugar
- 1 cup white rice flour
- 3 tablespoons cinnamon
- 3 tablespoons ground caraway
- 8 cups water
Garnishes
- Shredded coconut
- Chopped walnuts
- Sliced almonds
- Crushed pistachios
Instructions
- Combine dry ingredients: In a medium, heavy-bottomed pot, whisk together the granulated sugar, rice flour, cinnamon, and ground caraway until well blended.
- Add water: Slowly pour in the 8 cups of water while continuously whisking to ensure the mixture is smooth and free of lumps.
- Bring to boil: Place the pot over medium-high heat and bring the mixture to a boil, whisking continuously for about 5 minutes to prevent the rice flour from settling or clumping.
- Simmer and thicken: Reduce the heat to low and keep whisking for 15 to 20 minutes until the pudding thickens to a smooth, pudding-like consistency.
- Portion pudding: Carefully pour the hot pudding into 8 to 12 individual serving bowls.
- Add toppings: Garnish each bowl with about 1 teaspoon each of shredded coconut, chopped walnuts, sliced almonds, and crushed pistachios as desired.
- Cool and set: Let the pudding cool slightly, then refrigerate for at least 4 hours until fully chilled and set before serving.
Notes
- Whisking continuously is crucial to prevent lumps and sticking to the pot.
- The pudding thickens as it cools, so the texture when hot will be slightly thinner than when served.
- You can adjust the amount of cinnamon and caraway to suit your taste preference.
- Meghli is traditionally served during festive occasions, especially the birth of a child.
- Store leftovers covered in the refrigerator for up to 3 days.
