Lebanese Rice Pudding with Cinnamon and Caraway

1. 1

   In a spice grinder, grind the caraway seeds to a coarse powder.

2. 2

   Pour the water into a large saucepan.

3. 3

   Whisk in the rice flour, sugar, ground caraway and cinnamon.

4. 4

   Bring to a boil over moderate heat, whisking constantly.

5. 5

   Reduce heat to moderately low and simmer, whisking often, until the pudding is very thick, about 1 hour and 10 minutes.

6. 6

   Transfer to a bowl and let cool to room temperature.

7. 7

   Cover and refrigerate overnight.

8. 8

   Meanwhile, place the walnuts, almonds and pine nuts in separate small bowls and cover with water.

9. 9

   Let stand at room temperature overnight.

10. 10

    To serve, spoon the pudding into bowls and sprinkle with the nuts.

11. 11

    Dust with confectioners' sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.