Lebanese Rice Pudding with Cinnamon and Caraway
Ingredients
Instructions
- In a spice grinder, grind the caraway seeds to a coarse powder.
- Pour the water into a large saucepan.
- Whisk in the rice flour, sugar, ground caraway and cinnamon.
- Bring to a boil over moderate heat, whisking constantly.
- Reduce heat to moderately low and simmer, whisking often, until the pudding is very thick, about 1 hour and 10 minutes.
- Transfer to a bowl and let cool to room temperature.
- Cover and refrigerate overnight.
- Meanwhile, place the walnuts, almonds and pine nuts in separate small bowls and cover with water.
- Let stand at room temperature overnight.
- To serve, spoon the pudding into bowls and sprinkle with the nuts.
- Dust with confectioners' sugar and serve.
Nutrition & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).