A traditional pudding served in some Arab regions. It is used for birth celebrations, or as a treat in the cold winter days. This is a high calorie, dense and very cosy dish. The spices used are strong – anise, caraway, and cinnamon are such a phenomenon blend!

Rice pudding has a different consistency than other puddings and is a very filling snack or breakfast.

For me, this pudding recipe combines aromas and spices that are just amazing. It is gluten-free, very filling and simple to make.

You can eat this cold or hot. In the winter, the spices will keep you warm and in the summer, it is a perfect cold treat.

This recipe includes some new and exciting spices. You can also add cardamon, a seed that has an aroma that is fragrant but also it also has have antibacterial properties. I made a basic recipe that will make everyone happy.

Print Recipe Spiced Rice Pudding, Vegan (Moghli) A perfect pudding recipe for the winter months. If you love pumpkin spices, you will love this. Prep Time 10 mins Cook Time 20 mins Servings: 6 Calories: 247 kcal Ingredients 1 cup Rice Flour

1 1/12 cups of sugar this a traditional amount, you can add less if desired

Six cups water

1 tablespoon cinnamon

Pinch of salt

1 tablespoon caraway seeds

1 tablespoon anise Instructions Add some of the cold water and the rice flour in a pot and stir until melted

Add the rest of the ingredients and put on high heat

Keep stirring, this cooks very quickly and sticks to the pot if left too long without stirring

Once it is thickened, place in small bowls and wait until cool Nutrition Calories: 247 kcal | Carbohydrates: 60 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 1 mg | Potassium: 48 mg | Fiber: 2 g | Sugar: 36 g | Vitamin C: 1 mg | Calcium: 29 mg | Iron: 1 mg

Try This Recipe for the fall