Meghlie Rice Pudding Recipe
Meghlie Rice Pudding is an irresistible dessert recipe. A delicious Meghlie Rice Pudding is something you would never want to miss out on!
Ingredients
1 tablespoon caraway seeds
2 teaspoons fennel seeds
1 1/2 teaspoons anise seeds
1 cup rice flour or 3/4 cup cream of rice cereal
2 cups sugar
1 1/2 teaspoons ground cinnamon
7 cups water
Garnishes:
1/2 cup shredded dried coconut
1/4 cup slivered almonds
1/2 cup roasted unsalted pistachios
2 tablespoons pine nuts (pignola or pinon nuts)
Directions
Crush all the whole seeds in a food processor, blender, or with a rolling pin.
Make a spice bag by placing crushed spices on several small layers of cheesecloth.
Knot the ends of the cheesecloth together, firmly tying in the spices.
Stir together rice flour, sugar, and ground cinnamon.
Bring water to a boil in a large heavy saucepan, then reduce heat to simmer.
Stirring constantly, slowly drizzle in the rice-sugar mixture, taking approximately 1 minute in all.
Pudding will thicken in 2 to 4 minutes, at which time big bubbles will begin to break the surface.
Add the spice bag; stir frequently over the next 20 to 25 minutes to prevent scorching and allow flavors in the spice bag to permeate the pudding.
A loose custard consistency is the desired result.
Allow mixture to cool down; remove spice bag, and pour mixture into 8 one-cup serving dishes or a 2-quart dessert bowl.
Chill well before serving topped with coconut, almonds, pistachios, and pine nuts.
Make a spice bag by placing crushed spices on several small layers of cheesecloth.
Knot the ends of the cheesecloth together, firmly tying in the spices.
Stir together rice flour, sugar, and ground cinnamon.
Bring water to a boil in a large heavy saucepan, then reduce heat to simmer.
Stirring constantly, slowly drizzle in the rice-sugar mixture, taking approximately 1 minute in all.
Pudding will thicken in 2 to 4 minutes, at which time big bubbles will begin to break the surface.
Add the spice bag; stir frequently over the next 20 to 25 minutes to prevent scorching and allow flavors in the spice bag to permeate the pudding.
A loose custard consistency is the desired result.
Allow mixture to cool down; remove spice bag, and pour mixture into 8 one-cup serving dishes or a 2-quart dessert bowl.
Chill well before serving topped with coconut, almonds, pistachios, and pine nuts.
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