Meghli (Lebanese Rice Pudding) is a traditional Lebanese recipe for a classic dessert of ground rice cooked in water, flavoured with spices and garnished with shredded coconut and nuts. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Lebanese Rice Pudding (Meghli).
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This rich, spiced, pudding made from ground rice is typically served on special occasions, such as celebrating the birth of a child. Many cooks will increase the amount of sugar in this recipe (up to double that given). But I do not have a very sweet tooth, so I tend to reduce the sugar quantities. Adjust to your own taste.
Ingredients:
140g ground rice
1.2l cold water
250g granulated sugar
1/2 tsp ground aniseed
1/2 tsp ground fennel seeds
1/2 tsp ground caraway seeds
2 tsp ground cinnamon
shredded coconut, to garnish
nuts (pistachios, almonds, pine nuts), to garnish
Method:
Combine the ground rice with 250ml of the water and beat to a smooth paste. Stir in the sugar, aniseed, fennel seeds, caraway seeds and cinnamon.
Add the remaining water to a pan and bring to a boil. Gradually stir in the rice mixture, beating vigourously as you do so. Once all the rice mix has been incorporated continue stirring constantly until the mixture returns to a boil. Reduce the heat to a simmer and continue cooking for about 60 minutes, stirring occasionally, until done.
By the end of this time the mixture should be thick enough to coat the back of a spoon. Take off the heat, allow to cool then spoon into individual dessert bowls and refrigerate until chilled. Decorate each bowl with a little shredded coconut before serving.
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