Super Fluffy, Not-too-Sweet, Cooked Frosting

Meghli - Lebanese Rice Pudding
7 individual servings
Ingredients

1 cup white grounded rice
7 cups water + 1 cup cold water
1 1/2 cups sugar
2 tbsp caraway seeds

1 tbsp anise seed
1 tsp Cinnamon powder
1/4 tsp powdered ginger

For Garnish

Slivered almonds

Walnuts

Pine nuts

Slivered Pistachios

Dessicated coconut flakes (unsweetened)

Method:

Grind rice until fine and powdery. I don't use rice flour because I like the texture better when its grinded without turning it to flour.

Grind the spices . Caraway, anise, cinnamon.

Mix rice powder with a cup of cold water. Add sugar and spices.

Bring the remaining water to boil and slowly add the spice and rice mixture. Keep stirring this mixture occasionally. It will cook for about 45 min to an hour.

It should coat the back of the spoon.

Pour it in bowls to serve.You can serve it warm or cold.I particularly liked it warm with a BIT of clotted cream.

If serving cold, it will take the shape of the mold you poured it into. I also like it cold with a BIT (You got to believe me!) of clotted cream.

Garnish with coconut, walnuts, pistachio, almonds and pine nuts.