Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 80 gRice flour, certified gluten-free
- 850 mlWater
- 90 gSugar
- 2 tspGround caraway
- 1 tspGround cinnamon
- ½ tspGround anise
- ⅛ tspFine salt
- 25 gUnsweetened shredded coconut
- 25 gWalnuts, finely chopped
- 25 gAlmonds, finely chopped
Make it
- Whisk the rice flour, sugar, caraway, cinnamon, anise and salt in a heavy saucepan. Gradually whisk in the cold water until completely smooth.
- Set over medium heat and cook, stirring constantly with a whisk, until it begins to bubble and thicken. Reduce to low and continue stirring for 15–20 minutes, until the mixture is glossy and leaves a brief trail behind the whisk.
- Divide among six small bowls. Cool for 15 minutes, cover and refrigerate for at least 2 hours until softly set.
- Mix the coconut, walnuts and almonds and scatter evenly over the puddings just before serving.
Ingredients, recipe context & sources
Ingredient flags: Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.