Lebanese Cinnamon Rice Pudding

Learn how to make meghli, a delicious rice pudding from Lebanon spiced with cinnamon, caraway seeds, and anise. Quick and easy, it's the perfect dessert to prepare ahead of time for a fancy Middle Eastern dinner.

Meghli (Lebanese Cinnamon Rice Pudding)


Nutrition per serving
Net Carbs29.9 g10.9%
of which Sugars12.5 g13.8%
Fibers1.9 g6.8%
Fats2.6 g3.9%
of which Saturates1.1 g5.7%
of which Omega 30 g2%
Proteins2 g4.3%
Calcium42 mg4.2%
Vitamin A1 mcg0.1%
Vitamin C0 mg0.4%
Iron0.4 mg3%
Potassium105 mg3%
Sodium3 mg0.1%
Cholesterol0 mg0%
Kcal151 7.5%
Macro split
  • net carbs 82%
  • sugars 34%
  • fats 7%
  • saturates 3%
  • proteins 5%
  • fibers 5%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
151 per serving
2h 10m

If you liked our Arabic rose pudding, we have another delicious Middle Eastern dessert for you: meghli. It's a light rice pudding packed with Lebanese spices and nuts — ready in a flash and perfect for a fancy dinner. Let's do it!

Meghli, also known as moghli or meghleh, is a simple Levantine dessert that consists of rice flour, cinnamon, caraway, and anise. The ingredients are cooked with water until thick and custard-like. Once cold, the puddings are topped with coconut flakes, pistachios, and other local nuts.

Unlike other custards, meghli doesn't include milk or eggs, meaning it's dairy-free and vegan by default. However, the classic recipe uses refined white sugar to sweeten the pudding. To make our version healthier, we swapped sugar with maple syrup, which weight-by-weight contains 40% fewer sugars. If you want, you can even make the recipe sugar-free using zero-sugar erythritol, a diabetic-friendly sweetener.

Meghli is also gluten-free as it's prepared with rice flour. Make sure you're using baking rice flour, which you should be able to find at the free-from section at the supermarket. If you use ground rice for this recipe, the pudding will be quite gritty and won't bind as well.

As for the spices, we couldn't find ground caraway and ground anise, so we used the whole seeds and pods instead. We packed them in a cheesecloth bag and let them steep in the boiling water. It's a great trick we've learned for our chai-spiced chocolate! But, if you can find the ground spices, then just add them right into the pot along with cinnamon.

You can prepare the puddings in less than 10 minutes and then let them cool down in the fridge. This is great if you need to make them in advance before your guests arrive. We're sure this Lebanese pudding will make everyone happy with its lovely combo of fresh coconut, crunchy nuts, warm cinnamon, and aromatic anise!


Measuring System
Rice Flour80 g
Ground Cinnamon2 tsp
Water1 L
Maple Syrup80 mL
Star Anise Pods4
Caraway Seeds1 tsp
Desiccated Coconut4 tsp
Chopped Pistachios4 tsp

Step 1

Combine sifted rice flour with ground cinnamon in a pot.

Then, pour in the water, maple syrup, and whisk well.

Add the star anise pods and caraway seeds to a cheesecloth bag, close it tightly, and dip it into the water.

If you're using ground anise and caraway seeds instead, you won't need the bag: just add them to the pot and stir well.

lebanese meghli pudding ingredients in a pot

Step 2

Bring the mixture to a boil and simmer it over low heat for 5-8 minutes while stirring.

After this time, the pudding should be thick, glossy, and creamy.

Then, remove the spice bag.

lebanese meghli rice pudding cooking in a pot

Step 3

Divide the warm pudding among serving glasses or moulds and let it cool down in the fridge for 2 hours.

lebanese meghli in a glass

Step 4

Before serving, sprinkle the meghli with desiccated coconut and chopped pistachios.

lebanese meghli pudding with coconut and pistachios


  • You can add one teaspoon of rose water to the pudding while it cooks for extra flavour.

  • You can garnish the moghli with other nuts like pine nuts and almonds or dried fruit like raisins, apricots, and dates.