Meghli (Spiced Ground Rice Pudding)

March 5, 2009 in Desserts, Vegan, Vegetarian | Permalink

An unusual rice pudding because it contains no milk or any other animal products which makes it suitable for vegans. Simple, yet the combination of spices gives it an aromatic taste. The secret as my mother always emphasised is in stirring the pudding. In fact, Meghli in Arabic means thoroughly boiled, which implies that the pudding requires steady boiling and simmering. You have to be patient because you must keep a close eye on it while it is cooking. The good thing is that you could prepare it a day ahead because it can be served either at room temperature or chilled. As for the topping, you could vary this to suit your taste. 

 

Serves 8

 

Ingredients

 

For pudding:

 

  • 2 litres / 3½ pints of water
  • 150 g / 5 oz ground rice
  • 1 tbsp ground caraway seeds
  • 1 tbsp ground anise seeds
  • 2 tsp ground cinnamon
  • 1 tsp ground fennel
  • 275 g / 10 oz caster sugar

 

For topping:

 

  • 100 g / 3½ oz dried shredded coconut
  • A selection of mixed nuts: you need about 75 g / 3 oz of each walnuts, pine nuts and blanched almonds
  • rose petals for decoration (optional)

 

You also need a large saucepan, preferably non-stick.  

 

Method

 

  1. Pour the water into saucepan and tip in the ground rice. Using medium to high heat, bring the mixture to boil stirring constantly. Reduce slightly the heat and add all the spices, continue stirring for about 20 minutes or until you feel that rice and water are thoroughly combined and there are no lumps.
  2. Next, add the sugar and continue stirring. This is the stage where the mixture begins to thicken up, so you can loosen pause your stirring occasionally while watching vigilantly.  It should take about 25 minutes for the pudding to reach the right thickness. You know it is ready when a thick layer coats the back of the spoon.
  3. Once ready, take off the heat. Give the pudding a good stir and ladle it into individual dessert bowls or a large one.
  4. Cool then decorate with shredded coconut, a little red petal jam in the middle and the nuts scattered all over.
  5. NB. If you are allergic to nuts and you would like to try it, have a go without them. It still tastes nice.