Karawya (Caraway-Cinnamon Rice Pudding)

Method

1. 1

   For the Pudding: In a large saucepan, combine sugar, rice flour, caraway, cinnamon, ground anise, and salt. Gradually whisk in water until mixture is smooth.

2. 2

   Cook over medium heat, whisking constantly to prevent clumping, until mixture comes to a gentle boil. Reduce heat to medium-low and cook, whisking constantly, until thickened and glossy, about 10 minutes.

3. 3

   Carefully pour into serving bowls or dessert glasses, smoothing the surface with the back of a spoon or a small offset spatula. Let cool close to room temperature, 45 to 60 minutes. Refrigerate until fully set, at least 4 hours or preferably up to 24 hours.

4. 4

   To Soak the Nuts (optional): While pudding is cooling, combine walnuts, almonds, and pine nuts in a small bowl. Pour cold water over nuts to cover. Allow to soak until plump and softened, about 30 minutes.

5. 5

   Divide coconut evenly over chilled karawya. Top decoratively with pistachios, walnuts, almonds, and pine nuts, if using. Serve.

Nutrition

calories

201 kcal

fatContent

6 g

fiberContent

3 g

sugarContent

27 g

sodiumContent

166 mg

proteinContent

3 g

cholesterolContent

0 mg

carbohydrateContent

36 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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