Name: Karawya (Caraway-Cinnamon Rice Pudding)
Prep time: 5 min
Cook time: 15 min
Total time: 4 h 20 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 149 g granulated sugar (about 5 1/4 ounces; 3/4 cups); 100 g white rice flour (about 3 1/2 ounces; 2/3 cup) (see notes); 7 g (about 1 tablespoon) ground caraway (see notes); 7 g (about 1 tablespoon) ground cinnamon; 3 g (about 1 teaspoon) anise seeds, finely ground in a spice grinder or mortar and pestle; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 4 cups (950 ml) water; 25 g (about 1/4 cup) unsweetened finely shredded coconut; 30 g (about 1/2 cup) untoasted pistachios, roughly chopped (see notes); 25 g untoasted walnuts (about 1/4 cup), chopped into large pieces (optional); 18 g (about 2 tablespoons) blanched, untoasted almonds, sliced in half lengthwise (optional); 8 g (about 2 teaspoons) untoasted pine nuts (optional)

Karawya (Caraway-Cinnamon Rice Pudding)

Karawya is a Levantine rice flour pudding spiced with caraway, cinnamon, and anise, then topped with coconut and nuts for a celebratory dessert.

4 hr 20 min total 5 min prep 15 min cook 6 201 cal

Instructions

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1 For the Pudding: In a large saucepan, combine sugar, rice flour, caraway, cinnamon, ground anise, and salt. Gradually whisk in water until mixture is smooth.
2 Cook over medium heat, whisking constantly to prevent clumping, until mixture comes to a gentle boil. Reduce heat to medium-low and cook, whisking constantly, until thickened and glossy, about 10 minutes.
3 Carefully pour into serving bowls or dessert glasses, smoothing the surface with the back of a spoon or a small offset spatula. Let cool close to room temperature, 45 to 60 minutes. Refrigerate until fully set, at least 4 hours or preferably up to 24 hours.
4 To Soak the Nuts (optional): While pudding is cooling, combine walnuts, almonds, and pine nuts in a small bowl. Pour cold water over nuts to cover. Allow to soak until plump and softened, about 30 minutes.
5 Divide coconut evenly over chilled karawya. Top decoratively with pistachios, walnuts, almonds, and pine nuts, if using. Serve.