Active Time
30 MIN
Total Time
1 HR 25 MIN
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.


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

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