Serves 4
Calories: 265kcal
Carbs: 62g
Fat: 0g
Protein: 2g
Mughle is a Cinnamon rice pudding, traditionally served to celebrate the birth of a baby
INGREDIENTS
1/2 cup ground rice
4 cups water
3/4 cup of sugar
1/2 Tsp cinnamon powder
1 Tsp caraway powder
GARNISH
1/4 cup desiccated coconut
1/4 cup walnuts (soaked in cold water)
1/4 cup sliced almonds (peeled &soaked in cold water)
1/4 cup freshly ground pistachio
1 Tbsp pine nuts (soaked in cold water)
INSTRUCTIONS
Soak the nuts in water for an hour or two in advance.
In a medium, heavy base pan, add the ground rice, water & spices. Cook on a medium low heat.
Keep heat at medium-low and stir until the pudding thickens (15-20 minutes)
Be careful- this pudding will get very thick and very hot!
Taste the pudding with a small teaspoon, (allow to cool a little first) to ensure the rice is cooked.
Once the rice is cooked, add the sugar and stir for a further 5 minutes. The pudding may darken slightly.
Remove from heat & carefully pour the pudding into individual bowls or a large sharing platter.
Garnish with the desiccated coconut, nuts & pistachios.
Refrigerate for up to 3 hours before consuming. Serve cold & enjoy!
ASSEMBLY
Remove the pudding from the fridge
Add a thin layer of coconut, and flourish with the nuts in symmetrical patterns, or as you like.
RECIPE NOTES
In order to save space in the fridge, you can pour the remaining pudding into an airtight container & simply prepare it when needed. This recipe will last about 2 weeks in the fridge.
If serving from a container, simply place the pudding in a small saucepan and gently melt over a low heat. This will cause the pudding to lose its shape, making it easier for you to pour back into the serving bowls.
Dedicated to Charlotte & baby Emilio
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