This easy Meghli recipe makes a silky Levantine rice flour pudding with the warm flavors of caraway and cinnamon. It is ready in about 15 minutes and can be served warm or chilled with coconut and mixed nuts.
The Meghli I Grew Up Eating
I grew up eating this pudding in Jordan, where we call it karawya. In Lebanon, it is known as meghli, and similar versions are enjoyed throughout the Levant. The recipe is essentially the same, although the version I grew up with includes anise along with the caraway and cinnamon.
Unlike the Lebanese rice pudding, which is made with whole rice and milk, meghli is made with rice flour and water. The rice flour thickens the mixture into a smooth, spoonable pudding with the warm flavor of caraway and cinnamon.
Across the Levant, karawya is closely connected with welcoming a new baby. Families prepare bowls for the mother and for relatives and friends who visit to celebrate. In Lebanon, meghli is also traditionally served at Christmas.
I remember each bowl covered with a thick layer of coconut and decorated with almonds, walnuts, pistachios, and pine nuts. Some were arranged in neat patterns, while others were piled generously on top.
Although it is closely tied to celebrations, we did not need a special occasion to enjoy it. The warm spices, silky pudding, and crunchy toppings still remind me of family gatherings and growing up in Jordan.
Because it is made without milk, meghli is naturally dairy-free and vegan. Use certified gluten-free rice flour when preparing it for someone who needs to avoid gluten.
Ingredients In Meghli
Complete list of ingredients and amounts can be found in the recipe card below.
- Rice flour: Use finely milled white rice flour for the smoothest texture. Rice flour is different from glutinous rice flour, so check the package carefully. Because finely milled rice flour absorbs water and thickens quickly when heated, it creates a smooth pudding without using whole rice.
- Spices: Ground caraway gives this pudding its distinctive earthy, aromatic flavor, while cinnamon adds warmth. Ground anise is optional, but it adds a subtle sweetness and is part of the version I grew up eating. If using whole caraway or anise seeds, grind them into a fine powder before adding them.
- Sugar: Granulated sugar sweetens the pudding without changing its flavor. You can adjust the amount slightly to taste.
- Toppings: Meghli is traditionally served with unsweetened desiccated coconut and a selection of nuts, but you can choose your favorites. Shredded coconut or coconut flakes also work. For a softer, plumper texture, soak the walnuts, almonds, and pine nuts in cold water for about 30 minutes, then drain and dry them before serving. Pistachios do not need to be soaked.
How To Make Meghli
- Whisk the rice flour, sugar, caraway, cinnamon, anise, and cold water together in a medium saucepan until no lumps remain.
- Set the saucepan over medium heat and cook, whisking constantly and scraping across the bottom and into the corners of the pan. As the mixture begins to bubble and thicken, reduce the heat to medium-low.
- Continue cooking until the meghli is smooth, falls slowly from the spoon, and no longer has a raw or chalky rice-flour taste. Ladle it into small bowls immediately, since it will continue thickening as it cools.
- Serve warm, or let it cool and refrigerate until chilled. Add the coconut and nuts shortly before serving.
Tip!
Patience is Key: The flavors of Meghli develop over time, so making it a day ahead can result in a more flavorful dessert.
How Thick Should Meghli Be?
Warm meghli should be thick enough to coat a spoon but still easy to ladle into bowls. Remove it from the heat while it is slightly looser than your preferred serving consistency because it will firm considerably as it cools.
If it becomes too thick while cooking, whisk in a small splash of hot water. If it is still too thin, continue cooking over low heat while stirring.
Make-Ahead and Storage
Make ahead: Ladle the cooked meghli into individual serving bowls and let it cool briefly. Cover and refrigerate it within two hours. Chill for at least 3 hours, or until fully set. It can be prepared up to one day before serving.
Add the toppings later: Keep the coconut, pistachios, walnuts, almonds, and pine nuts separate while the pudding is refrigerated. Add them shortly before serving so they retain their texture.
To store: Cover the serving bowls or transfer the meghli to an airtight container. Refrigerate it for up to 3-4 days.
To serve: Enjoy meghli directly from the refrigerator, or let it sit at room temperature briefly to take off the chill. The pudding will become firmer as it cools.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Meghli (Lebanese Caraway Rice Pudding)
Recipe Video
Ingredients
- ½ cup (75 g) rice flour
- ⅔ cup (135 g) granulated sugar
- 2 teaspoons ground caraway
- 1 teaspoon ground cinnamon
- 1 teaspoon ground anise
- 4 cups (1 liter) water
Toppings:
- Shredded coconut
- Walnuts
- Almonds
- Pine nuts
- Pistachios
Instructions
- Optional – If you choose to soak the nuts, cover the walnuts and almonds with hot water and allow to sit as you make the pudding.
- Combine the rice flour with sugar, caraway, cinnamon, and anise in a medium-sized saucepan or pot. Then add water, and whisk until no lumps remain.
- Transfer the pot to the stovetop, and place over medium-high heat. Stir continuously with a whisk or a spatula for about 5 minutes or until the mixture comes to a boil.
- Lower the heat to medium-low, and continue stirring until the mixture thickens (about 5 more minutes). Remove from the heat, and ladle into bowls immediately.
- Serve warm, or allow to come to room temperature then cover and chill for at least 3 hours. Garnish with coconut and nuts right before serving.
Notes:
- Stir Constantly: Keep stirring the pudding as you cook it to prevent lumps and ensure a smooth texture.
- Adjust Sweetness: Tailor the amount of sugar to your liking, considering the additional sweetness from toppings.
- Serve Warm or Cold: Enjoy Meghli warm, at room temperature, or chilled.
- Make ahead: Ladle the meghli into individual bowls, cover, and refrigerate for up to one day before serving. Keep the coconut and nuts separate and add them shortly before serving. Store leftovers covered in the refrigerator for up to 3-4 days.
- Add Toppings Before Serving: Add toppings like nuts and coconut freshly to maintain crunch.
- Nutrition values are calculated per serving without any toppings.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How to Serve Meghli
Serving Meghli to guests is fun with a pretty presentation. Here are a few ideas:
- Glassware: For a more modern twist, serve Meghli in clear glasses or dessert/ice cream glasses, layering the pudding with the toppings so that the layers are visible from the outside. You can also serve in parfait glasses. For a rustic look, serve the pudding in small mason jars or small wooden bowls with small dessert spoons.
- Patterned Toppings: On top of the Meghli, create patterns with the nuts and coconut. A circular pattern or a simple design can make the dish look more enticing.
- Mint Leaves: A mint leaf or two on top of each serving can add a fresh contrast to the rich spices of the Meghli, both in flavor and color.
More Middle Eastern Dessert Recipes To Try
Lebanese Rice Pudding
Mouhalabieh (Lebanese Milk Pudding)
Wheat Berry Pudding (Burbara)
Leave a Review!