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Lebanese Rice Pudding With Cinnamon And Caraway

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  Caraway seeds 1 Tablespoon
  Water 9 Cup (144 tbs)
  Rice flour 1 Cup (16 tbs)
  Granulated sugar 2 Cup (32 tbs)
  Cinnamon 1⁄2 Teaspoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3692 Calories from Fat 1192

% Daily Value*

Total Fat 142 g219.1%

Saturated Fat 12.1 g60.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6.7 mg0.3%

Total Carbohydrates 594 g197.9%

Dietary Fiber 26.4 g105.7%

Sugars 436.1 g

Protein 48 g95.8%

Vitamin A 2% Vitamin C 8.5%

Calcium 39.9% Iron 65.9%

*Based on a 2000 Calorie diet

Lebanese Rice Pudding With Cinnamon And Caraway Recipe