Meghleh: Lebanese Spiced Rice Pudding Recipe:
250g Rice Flour
2 tbsp Caraway, ground
2 tbsp Cinnamon, ground
2 tbsp Anise Seeds, ground
1 cup Coconut, shredded/unsweetened
1 cup Almonds, whole
½ cup Pistachios, shelled
½ cup Pine Nuts
One of my favorite fun facts about Lebanese cuisine to share with people is that we have a dessert for each milestone in life and Meghleh is one of them! Meghleh is a spiced rice pudding made with rice flour and topped with mixed nuts. This dessert that I’m sharing with you today is the go-to dish to prepare when celebrating a birth. It is said that the spices help the expecting mama with inducing birth as well as lactation and bloating, in turn helping the newborn baby as well!
To prepare your Meghleh, add your rice flour, sugar, and spices into a stockpot and mix them well. Pour the water on top of the dry ingredients, whisking thoroughly as you go to avoid clumps. Once your mixture is ready, turn up the heat to medium-high heat, whisking constantly until it starts to boil. Lower the heat, and continue whisking as the mixture thickens. You want to reduce your Meghleh until it thickens and falls into soft ribbons as you lift your whisk.
In the meantime, soak the almonds, walnuts, pistachios, and pine nuts in cold water. Soaking the nuts in water before using them as garnish helps you digest them better and softens them to the bite. Once the Meghleh is ready, pour it into small bowls and allow it to cool before you decorate it with shredded coconuts and the softened mixed nuts.
Make sure you give this flavourful Meghleh: Lebanese spiced Rice Pudding recipe a try, snap a photo and share it with us on our socials.
*Follow us on Social Media (links below) and don’t forget to sign up to our mailing list and get access to Chef Rawan’s FREE Lebanese Tapas recipe booklet!
**If you want to taste any of my Lebanese breakfast creations, book a stay at Gite O’bordeleau where you can also experience our nafas Culinary Retreats.
***If you are interested in exploring the history of Middle Eastern & Levantine cuisine, check out this 13th-century book called Scents and Flavors: A Syrian Cookbook.