Active Time
30 MIN
Total Time
1 HR 25 MIN
Yield
Serves : 8
© Lucy Schaeffer

How to Make It

Step 1    

In a spice grinder, grind the caraway seeds to a coarse powder.

Step 2    

Pour the water into a large saucepan. Whisk in the rice flour, sugar, ground caraway and cinnamon. Bring to a boil over moderate heat, whisking constantly. Reduce heat to moderately low and simmer, whisking often, until the pudding is very thick, about 1 hour and 10 minutes. Transfer to a bowl and let cool to room temperature. Cover and refrigerate overnight.

Step 3    

Meanwhile, place the walnuts, almonds and pine nuts in separate small bowls and cover with water. Let stand at room temperature overnight.

Step 4    

To serve, spoon the pudding into bowls and sprinkle with the nuts. Dust with confectioners' sugar and serve.

Make Ahead

The pudding can be refrigerated for up to 3 days.

Notes

rice flour is made from milled white rice and has the fine texture of cornstarch. It is available at major supermarkets and online at kalustyans.com.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5