Why You’ll Love This Recipe
Meghli is unlike any other rice pudding—it’s made with rice flour, not whole rice grains, giving it a smooth, silky texture. The warming spices like caraway and cinnamon give it a deeply aromatic flavor, while the toppings add texture and visual appeal. It’s vegan, gluten-free, and made with pantry staples, yet feels incredibly special and celebratory. Whether you’re familiar with Lebanese traditions or simply curious to try something new, Meghli is a must-try.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rice flour
- Granulated sugar
- Ground caraway
- Ground cinnamon
- Ground anise (or star anise powder)
- Water
- Optional toppings: shredded coconut, chopped pistachios, walnuts, almonds
Directions
- In a large pot, whisk together rice flour, sugar, caraway, cinnamon, and anise with water until fully dissolved and smooth.
- Place the pot over medium heat and bring to a gentle boil, stirring constantly.
- Once it begins to boil, reduce heat to low and continue stirring continuously for 25–30 minutes, or until the mixture thickens to a pudding-like consistency.
- Pour into individual serving bowls or one large dish.
- Let cool at room temperature, then refrigerate for at least 4 hours or until fully chilled.
- Just before serving, top with shredded coconut and a mix of chopped nuts.
Servings and timing
This recipe serves 6 people.
Prep time: 5 minutes
Cook time: 30 minutes
Chill time: 4 hours
Total time: about 4 hours 35 minutes
Variations
- No Anise: If you’re not a fan of anise, you can omit it or use less to tone down the flavor.
- Lower Sugar: Adjust sugar to your taste or substitute with a natural sweetener like maple syrup or coconut sugar.
- Nut-Free: Simply skip the nut toppings or use roasted seeds like sunflower or pumpkin for a crunch.
- Extra Creamy: Stir in a splash of coconut milk at the end for richness.
- Infused Version: Boil with a cinnamon stick or whole star anise and strain before pouring to enhance the spice depth.
Storage/Reheating
Store Meghli in the refrigerator, covered, for up to 4 days.
Do not reheat—Meghli is traditionally served cold.
Add toppings just before serving to maintain their crunch and freshness.
Freezing is not recommended as it may alter the texture.
FAQs
What is Meghli?
Meghli is a spiced rice flour pudding from Lebanon, traditionally served to celebrate the birth of a baby, particularly the birth of a boy.
Can I use regular rice instead of rice flour?
No, rice flour is essential for Meghli’s smooth texture. Whole rice won’t dissolve properly and will change the pudding’s consistency.
Is Meghli served hot or cold?
Meghli is always served cold and topped with nuts and coconut just before eating.
What does Meghli taste like?
It has a soft, smooth texture with warming flavors of caraway, cinnamon, and a subtle anise note—earthy and aromatic.
Is Meghli healthy?
It’s naturally vegan and gluten-free, made with simple ingredients. You can reduce sugar if desired for a lighter version.
Can I make this ahead of time?
Yes, Meghli is best made in advance so it has time to chill. Add toppings just before serving.
What are the best toppings?
A mix of shredded coconut, pistachios, almonds, and walnuts is traditional and provides crunch and flavor contrast.
Can I use pre-ground spices?
Yes, pre-ground caraway, cinnamon, and anise are convenient and traditional. Freshly ground spices can be used for a more intense flavor.
How do I know when it’s thick enough?
It should coat the back of a spoon and have the consistency of pudding or thick custard. It will thicken slightly more as it chills.
Is Meghli only for special occasions?
Traditionally served for newborn celebrations, Meghli is also enjoyed during Christmas and other gatherings—but it’s delicious anytime.
Conclusion
Meghli is a uniquely spiced and deeply comforting Lebanese dessert that’s as meaningful as it is delicious. With its smooth texture and warming blend of caraway, cinnamon, and anise, this chilled pudding is a true celebration of tradition and flavor. Whether you’re making it for a special occasion or just exploring Middle Eastern sweets, Meghli is a dish that brings warmth, culture, and joy to the table.
PrintMeghli (Lebanese Caraway Rice Pudding)
Meghli is a traditional Lebanese rice pudding made with rice flour and warmly spiced with caraway, cinnamon, and anise. Served chilled and topped with coconut and nuts, it’s a smooth, fragrant dessert often prepared to celebrate the birth of a child.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Lebanese, Middle Eastern
Ingredients
- 1 cup rice flour
- 1 cup granulated sugar
- 1 tablespoon ground caraway
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground anise (or star anise powder)
- 6 cups water
- Optional toppings: shredded coconut, chopped pistachios, almonds, walnuts
Instructions
- In a large pot, whisk together rice flour, sugar, caraway, cinnamon, and anise with water until smooth and fully dissolved.
- Place over medium heat and bring to a gentle boil, stirring constantly to prevent lumps.
- Reduce heat to low and continue stirring for 25–30 minutes, until thickened to a pudding-like consistency.
- Pour into individual serving dishes or a large serving dish.
- Cool to room temperature, then refrigerate for at least 4 hours until fully chilled.
- Top with shredded coconut and chopped nuts just before serving.
Notes
- Stir constantly to prevent the pudding from sticking or forming lumps.
- Adjust spice levels to taste—reduce anise if you prefer a milder flavor.
- Add toppings just before serving to maintain texture and freshness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 20g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
