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Caraway pudding with nuts and grated coconut (Karawiyah)
Serves 4 Desserts and puddings
Ingredients
- 100g short-grain white rice
- 50g sugar
- 2tbsp ground caraway seeds
- 1 tbsp ground cinnamon
To serve
- grated coconut
- pine nuts
- pistachios
Method
Combine the rice, sugar, ground caraway and cinnamon in a pan. Pour in 800ml water and cook over a medium heat for 15 minutes. Keep stirring so the rice doesn’t stick.
Turn the heat to low as soon as the rice starts to bubble. Cook for another 5 minutes, stirring constantly, until the rice is completely cooked. Allow to cool for 30 minutes.
Tip into a food processor or blender and purée for 1 minute until smooth and creamy.
Divide the rice among 4 glasses or bowls and cool completely. Chill for at least 1 hour, until firm. Finish with a layer of grated coconut and nuts.
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