Karawiyah

• 100 g (½ cup) of white rice
• 50 g (¼ c

Mix the rice with the sugar, ground caraway and cinnamon. Add the water and cook on medium heat for 15 minutes. Keep stirring so that the rice doesn’t stick to the bottom of the pan.

Turn the heat to low as soon as the rice starts to bubble.

Continue cooking for another 5 minutes, stirring constantly. The rice should be completely cooked. Cool for 30 minutes and purée it in the