21 September, 2016
Rice pudding with spices
Vegan and gluten free, this traditional dessert is based on a floured rice pudding and is spiced with anise, caraway and cinnamon. It is garnished with various nuts and shredded coconut which give this light, water-based pudding an interesting taste contrast.
Meghli is commonly served to celebrate the birth of a child and many Christian families prepare it at Christmas to celebrate the birth of Jesus.
- 125g (1 cup) of rice flour
- 150g (1¼ cup) of sugar, or the equivalent in stevia
- 1 tablespoon of ground caraway
- 1 tablespoon of ground cinnamon
- 1 tablespoon of ground aniseed
- 2l (8 cups) of cold water (or whole aniseed infused water, cold)
- 100g (1/2 cup) of walnuts (soaked in water and peeled)
- 100g (1/2 cup) of almonds (soaked in water and peeled)
- 100g (1/2 cup) of pistachio nuts (soaked in water and peeled)
- 50g (1/4 cup) of pine nuts (soaked in water)
- 50g (1/4 cup) of raisins (optional)
- 8 spoons of unsweetened grated coconut
Prepare the ingredients as shown in the list of ingredients.
In a large pot add the rice flour, sugar, caraway, cinnamon and anise and mix well before adding the water. Add cold water (or the infused water) and mix well. Once well mixed put the pan on the stove over low heat and stir well.
Let the mixture simmer, stirring constantly, for about 20 minutes. The texture should be firm like a pudding, not runny.
Remove from heat, pour directly into small individual cups or in a large dish and let cool.
Once it’s cold, sprinkle to each cup a teaspoon of coconut and garnish with the rest of the nuts.