Meghli - Lebanese Rice Pudding

I love Lebanese food ( Did I say that before?). Living in Middle East gives you access to wide range of Middle Eastern food from Iranian, Iraqi, Syrian, Jordian to Lebanese to name a few. As a novice, you might not notice the difference in there cuisine. Kebabs are Kebabs. Baklava is Baklava. Yes they taste different from different restaurants but the search is always for good food, good Middle Eastern food. It was not until I started this blog that I started being more aware of what I was eating and  where it comes from. 

The problem that I often face with Middle Eastern sweets is that they are way too sweet for my taste. But this changed when I started getting these homemade sweets from colleagues and they were not full of sugar syrup and cloyingly sweet. This is the difference homemade food can make. I have had quiet a few friends tell me they don't like Gulab Jamun because its too sweet until I made them eat the homemade Gulab Jamun. This goes to say about any food and dessert in particular where you control the sweetness and quality of ingredients.

Ofcourse, it helps that I have Middle Eastern friends and colleagues. A Jordian friend's mother makes the most wonderful Ma'amoul. Melt in mouth filling of dates in flaky pastry. I have had her recipe to try on my cards for so long! On the other hand, a little while ago a Lebanese  friend suggested I try Meghli which would be easier and one of her favorite desserts. I was torn between trying Ma'amoul which does require dough and kneading and Meghli. Considering the easiness, I went with Meghli. I'm glad I did because we truly loved it and so did my colleagues. 

So what exactly is Meghli? Meghli is an authentic and traditional Lebanese sweet dish made from rice and caraway, anise and cinnamon. Meghli is served on special occasions such a birth of the child and the guests who come to visit are often served Meghli. The fact that caraway seeds are good for feeding mothers is also why it is made during this times. It is also served at Christmas to observe the birth of Christ.  People specially like it during winters, served warmed. I can totally relate to that. Who doesn't like a warm rice pudding in winter.

Meghli - Lebanese Rice Pudding
7 individual servings
Ingredients

1 cup white grounded rice 
7 cups water + 1 cup cold water
1 1/2 cups sugar
2  tbsp caraway seeds

1 tbsp anise seed
1 tsp Cinnamon powder
1/4 tsp powdered ginger 

For Garnish 

Slivered almonds

Walnuts

Pine nuts

Slivered Pistachios 

Dessicated coconut flakes (unsweetened)

Method:

Grind  rice until fine and powdery. I don't use rice flour because I like the texture better when its grinded without turning it to flour.

Grind the spices . Caraway, anise, cinnamon. 

Mix rice powder with a cup of cold water. Add sugar and spices. 

Bring the remaining water to boil and slowly add the spice and rice mixture. Keep stirring this mixture occasionally. It will cook for about 45 min to an hour. 

It should coat the back of the spoon. 

Pour it in bowls to serve.You can serve it warm or cold.I particularly liked it warm with a BIT of clotted cream.

If serving cold, it will take the shape of the mold you poured it into. I also like it cold with a BIT (You got to believe me!) of clotted cream.

Garnish with coconut, walnuts, pistachio, almonds and pine nuts.

Sending it over to Whats for Lunch Honey's Monthly Mingle being hosted over at Dirty Kitchen Secrets where Betty chose the  theme Taste Lebanon. So glad they extended the date!