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Mighlee

1 ½ c ground rice
1 ½ c sugar
1 t caraway
1 t aniseed
1 t fennel powder
6 or 7 c water


1. Mix all ingredients. Over a low fire, in a saucepan, cook the pudding until it thickens.

2. Pour into individual small dessert bowls and refrigerate.

3. When ready to serve, garnish with raison, chopped walnut, pistacho nuts or pine nuts and coconut.

 

 


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