Meghli
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Prep Time5 mins
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Cook Time25 mins
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Serving4
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Ready In30 mins
Meghli, a cinnamon-spiced rice pudding is a traditional Lebanese dessert. This dessert is most popularly served to celebrate the birth of a new child in a family. When family and friends come over to see the new child, this pudding is served in individual bowls topped with a variety of nuts and shredded coconut. It is also served in Lebanon during Christmas.
I have been wanting to share this recipe for quite some time, but waited until the perfect occasion, the birth of my newest child. My sweet baby boy was born this week. Since I am going to be making this dessert quite often now, I stocked up on all the ingredients I needed to make it before I gave birth. This pudding is very easy to make and requires only a handful of ingredients. It is one of my favorite Lebanese desserts and is so delicious with a distinct taste due to the warm spices in it. My mother taught me to make it when she came to help out when my daughter was born about two and a half years ago.
The Ingredients
The ingredients for this pudding are rice flour, white granulated sugar, ground cinnamon, ground caraway and water. You also will need whatever toppings you choose to decorate it with such as shredded coconut, ground or chopped pistachios, almonds, pine nuts, and golden raisins. I am not a fan of raisins so most often, I don’t have it on hand to top it with. The rice flour is sold at most supermarkets in the ethnic aisle (Goya brand) or in the baking aisle (Bobs Red mill brand.) It is just very finely ground rice. It thickens the pudding perfectly so no cornstarch is needed. This pudding comes together in under 30 minutes unless, you are doubling or even tripling the recipe then it needs up to an hour on low heat until the pudding is thickened to the perfect consistency. The recipe makes 4 servings, but is very easily doubled for more servings. I hope you guys test out this delicious dessert, and enjoy it as much as I do!
STEP 1
Begin by combining all the dry ingredients in a medium-sized deep pot.
Add the water (cold or room temperature) and whisk thoroughly.
STEP 2
Place the pot on the stove on medium-high heat and let come to a boil, about 5 minutes.
Make sure to whisk every now and then so the rice flour does not clump.
Once the pudding has started to boil, lower the heat to low and whisk consistently for an additional 15-20 minutes until the pudding has thickened to the perfect consistency.
STEP 3
Pour the hot pudding into 4 individual bowls.
STEP 4
Top with about 1 teaspoon each of every type of nut and topping you choose to decorate with.
STEP 5
Set aside to thicken and cool.
Let refrigerate for a minimum of 4 hours before serving.
Meghli
Ingredients
- ½ cup Rice Flour
- ¾ cup Granulated Sugar
- 1 tb. Ground Cinnamon
- 1 tb. Caraway
- 4 cups Water
Toppings (Optional)
- Shredded Coconut
- Crushed Pistachio
- Pine Nuts
- Sliced Almonds
Instructions
- Begin by combining all the dry ingredients in a medium-sized deep pot. Add the water (cold or room temperature) and whisk thoroughly.
- Place the pot on the stove on medium-high heat and let come to a boil, about 5 minutes. Make sure to whisk every now and then so the rice flour does not clump.
- Once the pudding has started to boil, lower the heat to low and whisk consistently for an additional 15-20 minutes until the pudding has thickened to the perfect consistency.
- Pour the hot pudding into 4 individual bowls.
- Top with about 1 teaspoon each of every type of nut and topping you choose to decorate with.
- Set aside to thicken and cool.Let refrigerate for a minimum of 4 hours before serving.
Nutrition
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