Lebanese Recipes – Lebanese Cooking Academy

Meghli: Lebanese Caraway-Cinnamon Rice Pudding

Meghli

Meghli is a smooth Lebanese rice-flour pudding perfumed with caraway and cinnamon, then generously covered with coconut and soaked nuts. The lesson focuses on dispersing rice flour without lumps, controlling thickening over moderate heat, and balancing the earthy spices with sweetness. It may be served warm after a short rest, but its texture and garnish are best after chilling.

Prep15 min

Cook25 min

DifficultyBeginner

Yield8 bowls, approximately 240–260 g each including garnish

Know what you are cooking

A Pan-Lebanese home dessert closely associated with welcoming a newborn and also served at Christmas and other family gatherings. Families vary the spice intensity and selection of soaked nuts; common garnishes include almonds, walnuts, pistachios, and pine nuts.

Serve in individual bowls or glasses, topped with a complete layer of coconut and neatly arranged soaked nuts. It is suitable for newborn celebrations, Christmas hospitality, and family dessert tables.

By the end, you can:

Disperse rice flour in cold water to prevent lumps.
Cook rice-flour pudding until fully thickened, glossy, and free of a raw flour taste.
Balance caraway and cinnamon without allowing either spice to dominate.
Prepare and arrange traditional soaked-nut and coconut garnishes safely.

Method

Quick-soak the nuts

Place the almonds, walnuts, pistachios, and pine nuts in a heatproof bowl. Cover with the boiling water and leave for 15 minutes. Drain thoroughly. Keep refrigerated if they will not be used immediately.

Look, smell, feelThe nuts should look plump and clean, with slightly softened surfaces but firm centers.SafetyHandle boiling water carefully. Do not leave soaked nuts at room temperature for longer than 2 hours.

Make a cold rice-flour suspension

While the nuts soak, place the rice flour in the saucepan. Gradually whisk in about 400 ml of the cold water until completely smooth, then whisk in the remaining cold water.

Look, smell, feelThe liquid should be uniformly milky, with no dry flour pockets or visible lumps.SafetyRice flour is not ready to eat; avoid tasting the uncooked mixture.

Add the spices

Whisk in the caraway, cinnamon, and optional anise. Scrape the bottom and corners of the pan so no settled rice flour remains.

Look, smell, feelFine brown spice flecks should be evenly suspended throughout the mixture.SafetyKeep the saucepan stable while whisking to prevent spills.

Heat and thicken

Set the saucepan over medium heat. Whisk frequently at first, then continuously as the mixture warms and begins to thicken. Scrape across the entire base and into the corners to prevent sticking.

Look, smell, feelThe mixture will change from thin and milky to glossy and lightly thickened; trails from the whisk will briefly remain visible.SafetyAs the pudding thickens, it can bubble and spit. Reduce the heat if necessary and keep hands clear of rising steam.

Sweeten and finish cooking

When the mixture reaches a gentle simmer, whisk in the sugar. Reduce to medium-low and cook for 8–10 minutes, stirring continuously. Maintain slow bubbles rather than a vigorous boil. The pudding is ready when it coats the spatula heavily and a finger drawn through the coating leaves a clean path.

Look, smell, feelThe finished meghli should be smooth, glossy, aromatic, and pourable but distinctly thick, with no chalky or raw rice-flour taste.SafetyCook the flour mixture thoroughly. Do not taste until a small spoonful has cooled enough to prevent burns.

Portion and rest

Immediately divide the hot pudding among eight heatproof bowls. Tap each bowl gently on the work surface to level the surface, then leave undisturbed for 15 minutes.

Look, smell, feelThe surface should settle flat and begin to form a delicate skin capable of supporting the garnish.SafetyVerify that serving vessels are heatproof and place them on a stable tray before filling.

Garnish and serve

Cover each bowl with approximately 8 g coconut. Arrange equal portions of the drained almonds, walnuts, pistachios, and pine nuts over the coconut. Serve warm, or cool promptly and refrigerate for later service.

Look, smell, feelThe white coconut should form a complete layer, with the colorful nuts sitting cleanly on top rather than sinking.SafetyFor chilled service, refrigerate within 2 hours of cooking and follow local health guidance for cooling prepared foods.

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Chef notes

Spice strength varies by freshness and grind. Use finely ground caraway to avoid a gritty texture.
Continuous stirring becomes essential once thickening starts because rice flour settles and scorches readily.
Meghli continues to firm as it cools. Remove it from the heat while still pourable rather than waiting for a spoon-standing consistency.
For a smoother presentation, pass visibly coarse ground spices through a fine sieve before use.
Long-soak variation: cover the nuts with cold potable water and refrigerate for 4–8 hours, then drain thoroughly.

Common mistakes

Adding rice flour to hot water, which creates difficult lumps.
Using high heat, causing scorching on the base before the flour cooks evenly.
Under-cooking the pudding, leaving a chalky rice-flour flavor and weak set.
Over-cooking until stiff in the saucepan; the pudding will become excessively firm after cooling.
Garnishing while the surface is very fluid, causing the coconut and nuts to sink.
Using wet, poorly drained nuts, which can make the coconut layer soggy.

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Practical substitutions

Use any traditional combination of almonds, walnuts, pistachios, and pine nuts while keeping the total nut weight close to 152 g.
If desiccated coconut is unavailable, use finely shredded unsweetened dried coconut; avoid sweetened coconut unless the pudding sugar is reduced to taste.
For a nut-free adaptation, omit all nuts and increase the coconut garnish as desired; this changes the traditional presentation and requires verification that all ingredients are free from relevant cross-contact.
Use certified gluten-free rice flour and spices when preparing for someone who must avoid gluten.

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Plan and store

Make ahead: Prepare the pudding up to 2 days ahead. Cool promptly, cover, and refrigerate. For the neatest presentation, add coconut and drained nuts after the surface has set and preferably within several hours of service.

Storage: Cover and refrigerate at 5°C or colder for up to 3 days. Store soaked nuts refrigerated and use promptly. Discard portions left at room temperature for more than 2 hours, or sooner where local guidance requires.

Reheating: Meghli is traditionally enjoyable chilled or at cool room temperature and does not require reheating. If warm service is desired, reheat an ungarnished portion gently to at least 74°C, stirring and adding a small amount of water if needed; cool briefly before eating to prevent burns. Do not repeatedly reheat the same batch.

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Plate and serve

Use clear glasses or pale bowls to show the warm brown pudding. Apply an even white coconut layer, then arrange the four nuts in a simple symmetrical pattern. Keep bowl rims clean and serve with small dessert spoons.