I think of Meghli as a dessert that carries a deep sense of tradition and comfort. This Lebanese rice pudding is smooth, lightly sweet, and beautifully scented with spices like caraway, cinnamon, and anise. I enjoy how simple ingredients come together to create something so soothing and satisfying. Once chilled and set, I like finishing it with nuts for contrast and texture, making it a calm and nourishing dessert that feels timeless.
Why You’ll Love This Recipe
I love this recipe because it is easy to prepare and doesn’t require complicated techniques. I like that it is naturally vegan and gluten-free without any adjustments. The spices give it a warm, aromatic flavour, and I find that the pudding improves after resting in the fridge. It is also a great make-ahead dessert, which makes it practical when I want something prepared in advance.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Meghli
100 g rice flour
150 g golden granulated sugar
1 tablespoon ground caraway
1 tablespoon ground cinnamon
1 teaspoon ground anise seeds
¼ teaspoon salt
1.4 litres water
To serve
a few walnuts
30 g blanched almonds
20 g desiccated coconut
30 g shelled pistachios, crushed
Directions
I start by soaking the almonds and walnuts in separate bowls of water overnight. When I am short on time, I soak them in warm water for as long as possible.
I add the rice flour, sugar, caraway, cinnamon, anise seeds, and salt to a saucepan and whisk everything together. I slowly pour in the water while whisking continuously to keep the mixture smooth and free of lumps.
I bring the mixture to a boil, whisking often, and cook until it begins to thicken. I then lower the heat and continue cooking for about 15 minutes, stirring frequently, until the pudding looks glossy, smooth, and slightly thicker.
I divide the pudding into small bowls or glasses and let it cool at room temperature for about 30 minutes. After that, I transfer them to the fridge and chill for at least 1 hour so the pudding can fully set and the flavours can deepen.
Before serving, I garnish each bowl with the soaked nuts, desiccated coconut, and crushed pistachios. I like to crush the pistachios just before serving to enhance their colour and flavour.
Servings And Timing
I usually make this recipe to serve 8 people.
Preparation takes about 10 minutes, with around 30 minutes of active cooking time. Including cooling and chilling, I plan for a total time of about 1 hour and 30 minutes.
Variations
I sometimes reduce the sugar slightly when I prefer a milder sweetness. On occasion, I add a small splash of orange blossom water for a delicate floral note. I also enjoy adjusting the nut topping by increasing or reducing certain nuts depending on what I have available.
Storage/Reheating
I store Meghli covered in the refrigerator for up to 3 days. I do not reheat it, as I like it served chilled. If it becomes too firm, I let it sit at room temperature for a few minutes before serving.
FAQs
What Is Meghli Made From?
I make Meghli using rice flour, sugar, water, and aromatic spices, finished with nuts on top.
Can I Prepare Meghli Ahead Of Time?
I often prepare it a day in advance because it sets well and tastes better after resting.
Is Meghli Gluten-Free?
I consider Meghli gluten-free since it is made with rice flour rather than wheat flour.
Can I Adjust The Sweetness?
I sometimes reduce the sugar slightly, but I keep enough to balance the spices.
How Should Meghli Be Served?
I always serve Meghli chilled once it has fully set for the best texture.
Conclusion
I enjoy making Meghli because it is simple, comforting, and deeply rooted in tradition. The smooth texture, gentle sweetness, and fragrant spices make it a dessert I love serving on quiet evenings or special gatherings. It is an easy recipe that delivers both flavour and meaning in every spoonful.
Meghli is a traditional Lebanese rice pudding infused with warming spices like caraway, cinnamon, and anise. Naturally vegan and gluten-free, this smooth and aromatic dessert is typically served chilled and topped with a mix of nuts and coconut.
Total Time:1 hour 30 minutes
Yield:8 servings
Ingredients
100 g rice flour
150 g golden granulated sugar
1 tablespoon ground caraway
1 tablespoon ground cinnamon
1 teaspoon ground anise seeds
1/4 teaspoon salt
1.4 litres water
To serve
A few walnuts
30 g blanched almonds
20 g desiccated coconut
30 g shelled pistachios, crushed
Instructions
Soak the almonds and walnuts in separate bowls of water overnight, or in warm water for a few hours if short on time.
In a large saucepan, whisk together the rice flour, sugar, caraway, cinnamon, anise seeds, and salt.
Gradually pour in the water while whisking continuously to prevent lumps.
Bring the mixture to a boil over medium heat, whisking often.
Once it begins to thicken, reduce the heat to low and cook for about 15 minutes, stirring frequently, until smooth and glossy.
Pour the pudding into small bowls or glasses and let cool at room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 1 hour until fully set.
Before serving, garnish with soaked nuts, desiccated coconut, and crushed pistachios.
Notes
Reduce the sugar slightly for a less sweet version.
Add a splash of orange blossom water for floral aroma.
Adjust the type and quantity of nuts based on availability.
Let sit at room temperature briefly if too firm after refrigeration.
Prepare a day in advance for better flavor and texture.
