Meghli - Maghli - Lebanese Rice Pudding

Meghli is a lebanese sweet dish that I love so much. It is usually served at Christmas time when one gets visitors and every time a child is born.


8 glasses of water
1 glass ground rice (powder)
1 tea spoon ground cinnammon
1 tea spoon powdered anise seeds
3 tea spoon powdered caraway seeds
1/2 tea spoon nutmeg (jawzet ettib)
1 and 1/2 to 2 glasses sugar

1) Mix all ingredients in the water and stear

2) put the casserol on the fire, stear continuously until you bring the mixture to a boil.

3) Reduce the heat to low and stear from time to time, for at least one hour.

P.S.: The secret of "Meghli" is this combination of low heat and one hour boiling. This will keep the porridge creamy without loosing the water once it is refrigerated. This is very Important.

The final result should look like this: the mixture coats the outside of the spoon

Transfer the porridge into small bowls and let it cool down before you refrigerate.

Decorate with coconut and then add pine seeds , walnuts, pistachios and peeled almond preferably soaked in water for some hours.

Bon appetit.

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