Name: Lebanese Caraway Rice Pudding Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-490851H49M16S
Cuisine: Lebanese
Ingredients: ½ cup rice flour; ⅔ cup granulated sugar; 2 teaspoons ground caraway; 1 teaspoon ground cinnamon; 1 teaspoon ground aniseed; 4 cups water; Shredded coconut; Walnuts; Almonds; Pine nuts; Pistachios

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Introduction

Lebanese Caraway Rice Pudding is a fragrant and comforting dessert featuring aromatic spices like caraway and anise. This creamy pudding is perfect for those who enjoy rich flavors and a touch of Middle Eastern tradition. It’s simple to make and delightful served warm or chilled with a crunchy nut topping.

The image shows several white bowls filled with a smooth brown pudding-like dessert. Each bowl has a single thick layer of this brown pudding, topped with a variety of nuts and shredded white coconut. The toppings include sliced almonds, walnut pieces, pistachios, and small pine nuts scattered mainly in the center of the surface. The bowls sit on a white marbled surface with some nuts scattered around them. The overall look is clean and fresh, with a mix of soft and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup rice flour
⅔ cup granulated sugar
2 teaspoons ground caraway
1 teaspoon ground cinnamon
1 teaspoon ground aniseed
4 cups water
Shredded coconut, for garnish
Walnuts, for garnish
Almonds, for garnish
Pine nuts, for garnish
Pistachios, for garnish

Instructions

Step 1: Optional – If desired, soak the walnuts and almonds in hot water while preparing the pudding to soften them.
Step 2: In a medium saucepan, combine rice flour, sugar, ground caraway, cinnamon, and aniseed. Add water and whisk until the mixture is smooth and lump-free.
Step 3: Place the saucepan over medium-high heat. Stir continuously with a whisk or spatula for about 5 minutes until the mixture reaches a boil.
Step 4: Reduce heat to medium-low and continue stirring until the pudding thickens, about 5 more minutes. Remove from heat and immediately ladle into serving bowls.
Step 5: Serve the pudding warm, or let it cool to room temperature. Cover and refrigerate for at least 3 hours if serving chilled. Garnish with shredded coconut and assorted nuts just before serving.

Tips & Variations

For an extra creamy texture, substitute half of the water with milk or coconut milk.
Try adding a splash of rose water or orange blossom water for a floral aroma.
Lightly toast the nuts before garnishing to enhance their flavor and crunch.
Use maple syrup or honey instead of sugar for a natural sweetener alternative.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture. Garnish fresh before serving again.

How to Serve

Several white bowls filled with a smooth light brown pudding are placed on a white marbled surface. Each bowl has a single thick layer of pudding topped with three different toppings carefully arranged in rows: shredded white coconut in the center, surrounded by pale oval almond slices on one side, and a mix of green pistachios, tan pine nuts, and brown walnut pieces on the other side. Scattered around the bowls on the marbled surface are some loose nuts matching the toppings on the pudding. The scene is softly lit, emphasizing the creamy texture of the pudding and the varied textures and natural colors of the nuts and coconut. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of rice flour?

Using regular rice will change the texture and cooking method significantly; rice flour provides a smooth and creamy consistency that is difficult to achieve with whole grains in this recipe.

What if I don’t have caraway or aniseed?

You can omit these spices or substitute with a similar warm spice like fennel seed or a pinch of ground cardamom for a different but still complementary flavor.