Guest guest Posted November 3, 2006 Report Share Posted November 3, 2006 @@@@@ Lebanese Rice Pudding - Meghli 1 cup ground rice 5 cups cold water 1 1/4 cup granulated sugar 1/2 teaspoon powdered aniseed 1/2 teaspoon powdered fennel seed 1/2 teaspoon powdered caraway seed 2 teaspoons ground cinnamon Shredded coconut or slivered almonds for garnish Mix one cup of the cold water and the ground rice into a smooth paste. Stir in the sugar and all ingredients except the garnish In a heavy saucepan bring the remaining 5 cups of water to a boil. Stir in the rice mixture gradually, stir vigorously. Stir constantly until the mixture comes to boil again. Reduce heat to very low and simmer. Stir occasionally about 1 hour or until done. Transfer to individual dessert bowls and refrigerate. Serve chilled. Decorate with coconut or slivered almonds if desired. Serves 8 to 10 Source: Rice Gourmet Formatted by Chupa Babi in MC: 10.24.02 This is a festive dish which is served on special occasions in Lebanon. Sometimes part of the water is replaced by rosewater or ornagewater. This recipe is easy to make but can take time and requires attention. ----- Quote Link to comment Share on other sites More sharing options...
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