Spiced Rice Pudding-Guest Post

Spiced #Rice #Pudding

A nutritious rice pudding for women giving birth.




  1. In a pot, place the cinnamon, add the water and bring to boil on high heat, boil for a couple of minutes, then let down to cool.
  2. To the pot over medium heat, add the ground rice, sugar, powdered milk, anise, and ground caraway.
  3. Whisk together until well blended. Using a wooden spoon, stir the mixture vigorously until it begins to boil, about 20 – 30 min.
  4. Continue to boil over medium heat for 10 more minutes, continuously stirring and scraping the bottom of the pot to prevent the rice flour from sticking.
  5. Reduce the heat to low and simmer, scraping and stirring vigorously every a couple of minutes, until thickened.
  6. Remove the pudding from the pot and Pour it into a large serving dish or divide it into ramekins and set aside to cool completely.
  7. To prepare the garnish: Soak the pine nuts, raisins, almond and pistachio with water overnight. Peel the skin over the pistachio and almond by rubbing them between your palms until the skins come off.
  8. For faster method, put the pistachio and almond in small saucepan, cover with water, and bring to boil, discard the water and try to peel the skin, it should be peeled very easy while they are hot.
  9. You can cut the almond into smaller parts as you wish.
  10. Combine the almond, pine nuts, pistachios, the raisins, and the coconut, mix all together, and add on top of the pudding when serving.