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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 14g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
