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Caraway Rice Pudding (Karawya/Meghli) 



Caraway rice pudding, or Karawya, is a pudding made with rice flour, ground caraway, sugar, anise, and cinnamon. In the Middle East, this rice pudding is usually made to celebrate the birth of a baby! 

It's a simple dessert that can be made in advance and customized to your liking. You can top with whatever nuts you like. The nuts are soaked in water and then drained. This process softens the nuts and it gives them a smoother texture when serving with the pudding. 

When making karawya, you have to continually stir the mixture over a medium heat so that it doesn't stick and burn. 

You can serve this dessert at room temperature or cold. It's delicious either way! 

Caraway Rice Pudding


Servings: 8 

Prep Time: 5 minutes 

Cook Time: 15-20 minutes 

Total Time: 2 hours 25 minutes 

1 cup rice flour
1 tablespoon cinnamon
3 tablespoons ground caraway
3/4 cup sugar
7 cups water

Blanched Almonds
Sweetened shredded coconut

1) In a pot, combine rice flour, sugar, cinnamon, caraway powder and water. Whisk.

2) Cook on a medium heat until the mixture begins to bubble, stirring continually. Cook for an additional 5 minutes after it begins to bubble. The mixture will thicken as it cooks.


3) Remove from heat and pour pudding into 8 serving bowls. Refrigerate for a minimum of 2 hours.


4) Meanwhile, soak the pistachios and almonds in water for 1 hour. Drain.


5) When ready to serve, add nuts and shredded coconut to the pudding. Enjoy!



- The pudding will thicken as it cools. You can serve the pudding at room temperature or cold. 

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