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Syrian Meghli Spiced Rice Pudding

Syrian Meghli is a fragrant spiced rice pudding traditionally served to celebrate a newborn. Lightly sweet and aromatic with cinnamon, anise, and caraway, it’s garnished with toasted almonds, pine nuts, and coconut for a delightful crunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Middle Eastern
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup rice flour
  • 1 cup sugar
  • 6 cups water
  • 2 tsp ground cinnamon
  • 1 tsp ground anise
  • 1 tsp ground caraway
  • 1/2 cup shredded coconut optional
  • 1/2 cup toasted almonds chopped
  • 1/2 cup pine nuts toasted
Optional: 1 tsp rose water or orange blossom water

Method
 

Step 1: Mix the spices
  1. In a small bowl, combine cinnamon, anise, and caraway. Set aside.
Step 2: Make rice flour base
  1. Whisk rice flour with 1 cup of water until smooth. Gradually add the remaining 5 cups of water, stirring constantly to avoid lumps.
Step 3: Cook the pudding
  1. Place the mixture over medium heat and stir frequently. Once it thickens slightly, add sugar and the spice mixture. Lower the heat and simmer until it reaches a custard-like consistency.
Step 4: Add aromatics (optional)
  1. If using, stir in rose water or orange blossom water for extra fragrance.
Step 5: Serve and garnish
  1. Pour the pudding into serving bowls. Sprinkle with toasted almonds, pine nuts, and coconut. Let it cool to room temperature or chill before serving.

Notes

  • Meghli is best served slightly chilled, as the flavors of the spices deepen over time.
  • You can adjust the sugar to taste; the dessert should highlight the spices, not just sweetness.
  • For a creamier texture, a small portion of coconut milk can replace part of the water.
  • Leftovers can be stored in an airtight container in the fridge for 2–3 days.