Several meghli served in glass bowls.
Home " Meghli - Lebanese rice pudding

Meghli - Lebanese rice pudding

When I was born, we had Meghli - a vegan pudding made from rice flour with a topping of many kinds of nuts. Meghli( pronouncedMirrleh ) was also given at the birth of each of my siblings. It was there at the birth of my mother, my father, and all the relatives I know and even those I don't know.

Rice pudding for strength

You have probably already combined right away: among the Lebanese it is a custom that for every birth, this pudding flavored with cinnamon and cumin is served. The mother is not only served meghli, but also a strong tea made of cumin and some cinnamon to stimulate milk production. Nowadays, no one needs to be told that nuts and seeds are very healthy - and so this delicious mix of spices and nut oils hopefully benefits the child greatly via the mother's milk.

The perfect mix for the topping

When it comes to toppings for the meghli, preferences vary. Some like their rice pudding with almonds and cashews, others prefer coconut flakes and pine nuts. My version is a colorful mix for which you need the following ingredients:

  • Coconut flakes
  • Almonds
  • Walnuts
  • Pine nuts
  • Pistachios

If you roast the nuts in a pan without fat, the topping for the Lebanese dessert will have more flavor.

But let's be honest... This rice pudding is way too delicious to wait until the birth of someone's child. Meghli tastes amazing on any other day, so give it a try and create your favorite topping.

Recipe for Meghli

Several meghli served in glass bowls.
Print recipe Save recipe
Preparation time 5 minutes
Preparation time 30 minutes
Servings 6 Servings
Calories 548


For the pudding

  • 200 g Rice flour (preferably round grain)
  • 200 g Sugar
  • 800 - 1000 ml Water (depending on rice flour)
  • 3 teaspoon ground cumin (preferably freshly ground)
  • 1,5 teaspoon Cinnamon

For the topping

  • 100 g Coconut flakes
  • 100 g Almonds
  • 100 g Walnuts
  • 15 g Pine nuts
  • 15 g Pistachios


  • Sift the rice flour. If you want to make the rice flour yourself, I recommend using rice pudding.
  • Bring rice flour with 800ml water, caraway seeds and cinnamon to the boil in a pot. The rice flour binds very quickly and a bran is formed.
  • Quickly turn the heat back down to medium and add the sugar.
  • While stirring, allow the pudding to swell. Turn the stove to the lowest setting.
  • Taste the pudding in between. If it has a little "bite", you should add some water and continue to stir. After about 15 minutes, the pudding is ready.
  • Divide meghli among bowls and let cool.
  • Top pudding with shredded coconut, nuts and seeds and serve.


*Recipe contains affiliate links.

Nutritional values

Calories: 548kcal | Carbohydrates: 70g | Protein: 10g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 11mg | Potassium: 329mg | Fiber: 6g | Sugar: 36g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Speaking of desserts: Be sure to try the Petit Pavlova or the Lebanese Nights.

Related articles


    1. Hey Krisi,
      thank you so much for the compliment! Give it a try and let me know how you liked the pudding 🙂 .

  1. Sounds like the perfect Christmas dessert. Do you mean the caraway seeds from the bread or mother cumin?

    Kind regards,

    1. Hello Helena,
      I think so too 🙂 I don't mean cumin.
      I don't mean mother cumin or cumin, but the so-called "real" cumin.

      Kind regards

Write a comment

Your email address will not be published. Required fields are marked with *.

Recipe Rating