Meghli: Traditional Spiced Rice Flour Pudding with Nuts and Coconut Recipe
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.
- 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
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
- 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.
- Combine Dry Ingredients: In a pot, mix together the rice flour, granulated sugar, ground cinnamon, and ground caraway, ensuring they are well combined.
- 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.
- 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.
- 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.
- 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
