Lebanese Rice Pudding With Cinnamon And Caraway
|Caraway seeds||1 Tablespoon|
|Water||9 Cup (144 tbs)|
|Rice flour||1 Cup (16 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Walnut halves||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Confectioners' sugar||2 Tablespoon (for dusting)|
1. In a spice grinder, grind the caraway seeds to a coarse powder.
2. Pour the water into a large saucepan. Whisk in the rice flour, granulated sugar, ground caraway and cinnamon. Bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking often, until the pudding is very thick, about 1 hour and 10 minutes. Transfer to a bowl and let cool to room temperature. Cover the pudding and refrigerate overnight.
3. Meanwhile, place the walnuts, almonds and pine nuts in separate small bowls and cover with water. Let them stand at room temperature overnight. Drain well.