Rice Pudding in Pressure Cooker


        1 Tbsp. pounded rice
        1 1/2 Tbsp. sugar
        1 cup water
        1 tsp. caraway seed
        1 tsp. anise
        1 tsp. powdered ginger
Moghlie should only be prepared in small quantities when using the pressure cooker. It swells considerably during cooking, making large quantity cooking under pressure dangerous. This is an excellent quick method of preparing a small amount of this favorite Lebanese pudding.

Pound rice in a mortar until fine and powdery. Mix rice with water in pressure pan. Bring to boil, stirring constantly and cook under pressure for five minutes. Reduce pressure, open cooker and add sugar, caraway, anise, cinnamon and ginger. Stir and cook uncovered until the consistency of thick cream. Pour into individual serving dishes. Decorate with blanched almonds, walnuts, pine nuts, pistachios and coconut.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)