Meghli: Traditional Spiced Rice Flour Pudding with Nuts and Coconut Recipe

Introduction

Meghli is a traditional Middle Eastern spiced rice pudding, celebrated for its aromatic cinnamon and caraway flavor. This comforting dessert is typically enjoyed chilled and garnished with a mix of crunchy nuts and shredded coconut, making it both delicious and festive.

Ingredients

• ½ cup rice flour
• ¾ cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 ½ tablespoon ground caraway
• 4 cups water
• ⅓ cup raw almonds
• ⅓ cup raw pistachios
• ⅓ cup raw walnuts
• ⅓ cup shredded coconut

Instructions

1. Step 1: Place the almonds, pistachios, and walnuts in separate bowls, cover them with water, and refrigerate overnight to soak.
2. Step 2: In a pot, combine the rice flour, sugar, ground cinnamon, and ground caraway.
3. Step 3: Gradually add the 4 cups of water to the dry ingredients, whisking continuously until smooth.
4. Step 4: Heat the mixture over medium heat, whisking constantly. Once it comes to a boil, reduce the heat to low and let it simmer, stirring occasionally, until thickened, about 25-30 minutes.
5. Step 5: Pour the thickened pudding into individual serving bowls and allow them to cool to room temperature.
6. Step 6: Refrigerate the bowls until chilled and ready to serve.
7. Step 7: Before serving, drain the soaked nuts and top each bowl with a layer of shredded coconut followed by an arrangement of the nuts.
8. Step 8: Serve chilled and enjoy this spiced, nutty treat.

Tips & Variations

• For extra flavor, lightly toast the nuts before soaking or use a mix of your favorite nuts and dried fruits.
• You can substitute brown sugar or coconut sugar for a richer, deeper sweetness.
• If you prefer a creamier texture, add a splash of coconut milk during the cooking process.

Storage

Store leftover meghli in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or enjoy it cold straight from the fridge for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make meghli without soaking the nuts overnight?

Soaking softens the nuts for easier digestion and enhances their texture when served. If short on time, you can skip soaking but the nuts will be crunchier and less mild in flavor.

Is there a gluten-free version of meghli?

Yes, this recipe is naturally gluten-free since it uses rice flour. Just ensure all other ingredients and toppings are gluten-free as well.

Meghli: Traditional Spiced Rice Flour Pudding with Nuts and Coconut Recipe

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Meghli is a traditional Lebanese spiced rice pudding, often served during celebrations and family gatherings. This aromatic dessert combines rice flour with warm spices like cinnamon and caraway, simmered to a silky, thick consistency and topped generously with crunchy nuts and shredded coconut. Its unique blend of flavors and textures makes Meghli a deliciously comforting and festive treat perfect for sharing.

• Author: Jeannette
• Prep Time: 10 minutes (plus overnight soaking)
• Cook Time: 30 minutes
• Total Time: 40 minutes (plus overnight soaking)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup Rice Flour
• ¾ cup Granulated Sugar
• 1 tablespoon Ground Cinnamon
• 1½ tablespoons Ground Caraway
• 4 cups Water

Toppings

• ⅓ cup Raw Almonds
• ⅓ cup Raw Pistachios
• ⅓ cup Raw Walnuts
• ⅓ cup Shredded Coconut

Instructions

1. Soak the Nuts: Place the raw almonds, pistachios, and walnuts in separate containers, cover them with water, and refrigerate overnight to soften and prepare them for the topping.
2. Combine Dry Ingredients: In a pot, mix together the rice flour, granulated sugar, ground cinnamon, and ground caraway, ensuring they are well combined.
3. Add Water and Whisk: Pour the 4 cups of water into the pot with the dry ingredients. Use a whisk to blend everything smoothly, making sure there are no lumps.
4. Cook the Mixture: Place the pot on medium heat and continuously whisk as the pudding heats up. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Continue whisking occasionally while it thickens, which should take about 25 to 30 minutes.
5. Pour and Cool: Once the mixture reaches a thick, pudding-like consistency, quickly pour it into individual serving bowls. Allow them to cool to room temperature before transferring the bowls to the refrigerator to chill.
6. Add Toppings and Serve: When ready to serve, sprinkle a generous layer of shredded coconut on each pudding bowl. Arrange the soaked nuts—almonds, pistachios, and walnuts—on top for added texture and flavor. Enjoy your Meghli!

Notes

• Soaking the nuts overnight enhances their texture and flavor when used as toppings.
• Continuous whisking is important to avoid lumps and prevent the pudding from burning at the bottom of the pot.
• Adjust sweetness by varying the amount of sugar according to your taste preference.
• Meghli can be served cold or at room temperature depending on your preference.
• Ground caraway adds a distinct, traditional flavor; if unavailable, you can substitute with anise or fennel seeds ground finely.

Keywords: Meghli, Lebanese dessert, rice pudding, spiced pudding, cinnamon caraway dessert, nut topped pudding, traditional Lebanese recipe