Rice pudding with spices - meghli

Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Rice pudding with spices - meghli. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Rice pudding with spices - meghli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice pudding with spices - meghli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rice pudding with spices - meghli is 12 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rice pudding with spices - meghli estimated approx 45 minutes.

To get started with this recipe, we have to first prepare a few components. You can have Rice pudding with spices - meghli using 10 ingredients and 5 steps. Here is how you can achieve that.

A rice pudding with cinnamon, caraway, fennel and aniseed. It is garnished with coconut powder and nuts. It is traditionally served to announce the arrival of a newborn. The spices give it its brownish color.

Ingredients and spices that need to be Take to make Rice pudding with spices - meghli:

1. 1 1/2 cups sugar
2. 9 cups water
3. 1 tablespoon caraway powder
4. 1 teaspoon cinnamon powder
5. 1/2 tablespoon aniseed powder
6. 1/4 teaspoon fennel powder
7. For garnishing:
8. 1 cup coconut powder
9. 1 cup raw almonds or walnuts
10. 3/4 cup raw pine nuts

Steps to make to make Rice pudding with spices - meghli

1. In a pot, put the rice powder with 2 cups of water. Stir them for 3 minutes.
2. Add the remaining 7 cups water, the spices and the sugar to the pot and put it on high heat. Start stirring immediately as you put the pot on heat.
3. Continue stirring continuously until the mixture thickens. Turn off heat.
4. Pour in small serving cups and wait until the meghli cools completely before placing the cups in the refrigerator.
5. To serve, garnish with a layer of coconut powder, pine nuts and almonds or walnuts.

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