Rice Pudding
meghlie (rice pudding) 
 
for years, meghlie has been made with rice flour. now the many 
contemporary cooks in the middle east substitute the more readily 
available cream of rice cereal, as you may choose to do. 
 
1 Tbsp  caraway seeds
2 tsp  fennel seeds
1-1/2 tsp  anise seeds
1 cup  rice flour or 3/4 cup cream of rice cereal
2 cup  sugar
1-1/2 tsp  ground cinnamon
7 cup  water
 
  garnishes
1/2 cup  shredded dried coconut
1/4 cup  slivered almonds
1/2 cup  roasted unsalted pistachios
2 Tbsp  pine nuts (pignola or pinon nuts)
 
crush all the whole seeds in a food processor, blender, or with a 
rolling pin. make a spice bag by placing crushed spices on several 
small layers of cheesecloth. knot the ends of the cheesecloth 
together, firmly tying in the spices. stir together rice flour, sugar 
and ground cinnamon. 
 
bring water to a boil in a large heavy saucepan, then reduce heat to 
simmer. stirring constantly, slowly drizzle in the rice-sugar mixture, 
taking approximately 1 minute in all. pudding will thicken in 2 to 4 
minutes, at which time big bubbles will begin to break the surface. 
add the spice bag; stir frequently over the next 20 to 25 minutes to 
prevent scorching and allow flavors in the spice bag to permeate the 
pudding. a loose custard consistency is the desired result. 
 
allow mixture to cool down; remove spice bag, and pour mixture into 8 
one-cup serving dishes or a 2-quart dessert bowl. chill well before 
serving topped with coconut, almonds, pistachios, and pine nuts. 
 
makes 8 cups. 
 
--- 
http://www.sudairy.com/mer/recipes.html 
 
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(ID: 11559) Mirror: rec.food.recipes: Mon, Jul 28, 2003


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