Lebanese Moghli-karaweih Cinnamon Rice Pudding Recipe

Lebanese Moghli-karaweih Cinnamon Rice Pudding

From canullia 9 years ago

Fragrant exotic silky rice pudding with crunch and texture. So easy you just boil and then pour into remkins.

For pudding shopping list
7cups water shopping list
1cup rice powdered rice(into spice crusher/food processer) shopping list
1&1/2cups very fine powdered sugar shopping list
2tablespoons of each: karawieh powder and cinnamon powder shopping list
1 teaspoon of each: rose water and lemon flowers water(add before pouring into remkins) shopping list
Toppings: shopping list
150grams of each: peeled divided dry almonds, dry pistachio, dry coconut powder, roasted pine seeds. shopping list

Into a deep wide pot mix sugar rice spices and water and stir until sugar is incorporated.
On medium fire let pot reach to boiling point stirring from time to time. Let mixture boil for 15 minutes. Then lower heat and let it thicken over low fire till you get thickness slightly less runny than mayo.
Lastly mix in the rose and lemon flowers waters.
Pour mixture into 10 remkins. As soon as they reach room temperature refrigerate for an hour. Then top each remkin with coconut powder first then crushed pistachio then halved almonds then lay the pine seeds on the center of the remkin. Refrigerate for four hours then serve.

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