Lebanese Rice Pudding (Meghli)

Ingredients

• 1/2 cup Short-grain rice
• 6 cups Water
• 1 cup Sugar
• 1 tablespoon Anise seeds
• 1 teaspoon Caraway seeds
• 1/2 teaspoon Ground cinnamon
• 1/4 cup Shredded coconut
• 1/4 cup Walnuts (optional)
• 1/4 cup Sunflower Seeds (optional substitution)

Instructions

1. 1Rinse the 1/2 cup of short-grain rice under cold running water until the water runs clear. Transfer the rinsed 1/2 cup of rice and the 6 cups of water to a large heavy-bottomed pot, at least 4-quart capacity.
2. 2Place the pot over high heat and bring the water to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the rice grains are very soft and have burst open.
3. 3Uncover the pot and stir in the 1 cup of sugar, 1 tablespoon of anise seeds, 1 teaspoon of caraway seeds, and 1/2 teaspoon of ground cinnamon until all ingredients are well combined.
4. 4Continue to simmer the mixture over low heat, stirring occasionally to prevent sticking, for 15 to 20 minutes. The pudding is done when it visibly thickens to a creamy consistency, similar to a thick porridge.
5. 5Carefully pour the hot pudding into 6 individual serving bowls or a single large serving dish. Evenly sprinkle the 1/4 cup of shredded coconut over the surface. If using, also sprinkle the 1/4 cup of walnuts or the 1/4 cup of sunflower seeds over the top.
6. 6Allow the pudding to cool completely at room temperature for at least 2 hours before serving. This cooling period allows the pudding to set further and allows the flavors to fully develop.

Substitutions

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