Name: Spicy Rice Pudding with Nuts (Mighli (mighh-lee))
Yield: Serves 6
Cuisine: Lebanese
Ingredients: ½ cup granulated sugar; 5 tablespoons cream of rice dissolved in ⅓ cup water; (You may substitute powdered rice flour in place of the cream of rice, for a smooth-textured pudding.); 5 cups water; 2½ teaspoons ground caraway seeds; 1 tablespoon ground anise seeds; 2 packed tablespoons freshly peeled and grated ginger; 1 tablespoon ground cinnamon; ⅛ teaspoon ground nutmeg; 1 (3–4-inch) cinnamon stick; ¼ teaspoon ground cloves; ¼ cup walnuts; ¼ cup slivered almonds; ¼ cup unsalted pistachios; ¼ cup pine nuts

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This pudding is traditionally prepared to celebrate the birth of a new child or at Christmas. I have never needed a reason to prepare this delicious pudding. It is a unique combination of spices, including fresh ginger, cinnamon, anise, and cloves, boiled in water for the broth. Cream of rice is added to the broth with sugar, and the result is a spicy and unique rice pudding topped with nuts.