Instagram Youtube Facebook X-twitter Pinterest Linkedin

SIGN UP FOR FREE WEEKLY RECIPES

SIGN UP FOR FREE WEEKLY RECIPES

Traditional Lebanese Meghli (Spiced Rice Pudding)

This post may contain affiliate links.
See my disclosure policy
.

Instagram Youtube Facebook X-twitter Pinterest Linkedin
traditional-lebanese-meghli-pudding.jpg
Jump to Recipe Jump to Video Print Recipe

Traditional Lebanese Meghli Recipe: The Ultimate Spiced Rice Pudding

Meghli is a classic Lebanese spiced rice pudding traditionally made to celebrate the birth of a newborn baby. Fragrant with warm notes of cinnamon and caraway, this authentic Middle Eastern dessert is naturally gluten-free and thickened with rice flour. It features a silky, smooth texture beautifully contrasted by the satisfying crunch of assorted nuts and shredded coconut.
While this comforting treat (sometimes spelled Meghleh) is the ultimate celebratory newborn dessert, you don’t have to wait for a baby’s arrival to enjoy it. It also makes a beautiful finale for holiday gatherings, dinner parties, or any festive occasion.
For an effortless hosting strategy, you can prepare this make-ahead recipe the night before. The aromatic flavors develop overnight as the pudding chills beautifully in the refrigerator.
Watch our detailed video tutorial below to see exactly how to make authentic Lebanese Meghli at home.

Why You Will Love This Lebanese Spiced Pudding

    • Simple Ingredients: Made with pantry staples like rice flour, sugar, and ground spices.
    • Naturally Vegan & Gluten-Free: A crowd-pleasing dessert that accommodates most dietary restrictions.
    • Perfect Make-Ahead Dessert: Tastes even better the next day after the flavors meld in the fridge.

What is Meghli? (The Meaning Behind the Dish)

The name Meghli comes from the Arabic word meaning “boiled,” highlighting the essential cooking method required to achieve its signature dense, moderately thick consistency.
Unlike Western rice puddings that use whole rice grains, this authentic Lebanese rice pudding recipe uses fine rice flour. This creates a perfectly smooth, velvety texture that acts as a canvas for the aromatic caraway and cinnamon.

How to Make Authentic Lebanese Meghli

Preparing this traditional Lebanese refrigerator dessert is incredibly quick and easy. Follow these simple steps for the perfect texture:
    1. Whisk the Base: In a large pot, combine the rice flour, sugar, caraway powder, and cinnamon powder.
    2. Add Water: Pour in the water and mix thoroughly until completely smooth with no lumps.
    3. Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a boil.
    4. Thicken the Pudding: Once boiling, reduce the heat slightly and cook for exactly 15 minutes, stirring regularly to prevent sticking.

 Pro-Tip for the Perfect Consistency

Sticking to the recommended 15-minute boiling time is crucial:
    • Boiled too long: The Meghli will become overly dense, thick, and stodgy.
    • Under-boiled: The pudding will remain thin, watery, and won’t set correctly.

Note: The pudding will naturally continue to thicken a little more as it cools down.

Serving and Garnishing Suggestions

Once your Lebanese rice flour pudding reaches the perfect consistency, pour it into individual serving bowls. Let it cool to room temperature, then refrigerate until completely chilled.
Just before serving, top this fragrant Lebanese dessert with traditional garnishes:
    • Shredded coconut (as a snowy base)
    • Soaked raw nuts (almonds, walnuts, pine nuts, and pistachios)

Meghli: The Ultimate Gluten-Free, Vegan Lebanese Dessert

If you are looking for a delicious, plant-based treat that satisfies your sweet tooth without the guilt, Meghli is the perfect choice. This traditional Lebanese dessert is naturally gluten-free and vegan, making it an excellent option for health-conscious foodies and those with dietary restrictions.
Unlike modern processed sweets, Meghli is made from simple, wholesome ingredients. Packed with nutrient-dense nuts, this spiced rice pudding delivers a powerful combination of:
  • Dietary fiber for healthy digestion
  • Healthy fats from premium nut toppings
  • Plant-based protein to keep you satisfied
  • Essential vitamins and minerals

More puddings

📩 Let’s Stay in Touch!

Never miss a recipe! Subscribe via email to get comforting Middle Eastern recipes delivered straight to your inbox.
You can also follow along and share your creations with me on social media:
Facebook, Instagram, YouTube , Pinterest and TikTok!
mg 30

Meghli

5 from 3 votes
Prep: 5 minutes
Cook: 40 minutes
Servings 12
Course
Dessert
Cuisine
Lebanese
Print Pin Review

Description

Meghli is a classic Lebanese spiced rice pudding traditionally made to celebrate the birth of a newborn baby. Fragrant with warm spices like cinnamon and caraway, this traditional Lebanese dessert is naturally gluten-free and thickened with rice flour. It features a silky, sweet, and smooth texture beautifully contrasted by a satisfying crunch of assorted nuts and shredded coconut.

Ingredients
 

  • 1 cup rice flour
  • 2 cups sugar you can reduce the amount if you don't have a sweet tooth
  • 2 tablespoons caraway powder
  • 2 tablespoons cinnamon powder
  • 9 cups water

Garnish

  • 1 cup unsweetened desiccated coconut
  • ½ cup blanched almonds
  • 1/2 cup walnut halves
  • ½ cup pine nuts
  • ½ cup raw shelled pistachios
  • ½ cup black or golden raisins

Instructions
 

  • Place the blanched almonds, walnuts, and pine nuts in separate small bowls, cover with water, and refrigerate.
    mg 7
  • Roughly chop the raw, shelled pistachios, then cover and set aside.
    end 2
  • In a large pot, combine the rice flour, sugar, caraway powder, and cinnamon powder. Mix well, then pour in the water. Place the pot over medium-high heat, whisking constantly.
  • Bring to a boil, reduce the heat to low, and simmer uncovered for 15 minutes, allowing the pudding to thicken considerably.
  • Spoon into individual ramekins, allow to cool to room temperature, cover each ramekin with plastic wrap, and refrigerate overnight.
    mg 333
  • To serve: Sprinkle some desiccated coconut over each ramekin, generously garnish with the drained nuts and raisins, and enjoy!
    mg 30

Video

Keyword caraway powder, cinnamon powder, Lebanese spiced rice pudding, meghli, raisins, rice flour, unsweetened desiccated coconut
Tried this recipe?Let us know how it was!

 

a pinterest 77

Subscribe to our newsletter!

5 Comments

  • Reply
    foodior Fadia Maarouf
    Sep 23,2026 at 11:43 pm

    5 stars
    The best Meghli recipe. My first attempt at it and it was a huge success 🤩

    • Reply
      foodior Hadia Zebib
      Sep 24,2026 at 7:48 pm

      Thank you, Fadia, I am really happy to know that.

  • Reply
    foodior Fadia Maarouf
    Sep 23,2026 at 11:44 pm

    5 stars
    My first attempt at making Meghli, it turned out to be a huge success
    Thank you

  • Reply
    foodior Randa
    Oct 01,2026 at 11:25 pm

    5 stars
    An excellent recipe. Thank you Hadia.

    • Reply
      foodior Hadia Zebib
      Oct 02,2026 at 12:21 am

      I’m pleased to hear that you enjoyed the recipe, and I truly appreciate you taking the time to share your kind words.

5 from 3 votes

Leave a Reply

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

Recipe Rating




You May Also Like
About the author
hadiamobile

HI THERE !

Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

MORE ABOUT HADIA
Popular Recipes
LATEST RECIPES

Maakaron, Lebanese Sweet Anise Fritters

Maakaron, Lebanese Sweet Anise Fritters

Stuffed Zucchini and Grape Leaves (Kousa wa Warak Inab)

Stuffed Zucchini and Grape Leaves (Kousa wa Warak Inab)

Hareesa (Wheat and Chicken Porridge)

Hareesa (Wheat and Chicken Porridge)

Beef Rolls Stuffed with Carrots with High-End Restaurant Mashed Potatoes

Beef Rolls Stuffed with Carrots with High-End Restaurant Mashed Potatoes

LATEST VIDEO
Have you ever involved tahini in cookies? Here is a great recipe to start with with and the bonus is that it is keto friendly, sugar-free and gluten-free; the nutty taste of tahini, the good dark chocolate chunks and the final sprinkling of salt will elevate the cookies over the top. What makes these keto tahini chocolate chip cookies healthier? You will notice that they’re filling, because the almond and tahini have a natural source of fiber and healthy fats, they keep you full and pleased. They are low in carbs, so they won’t spike your blood sugar levels like regular cookies. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/low-carb-tahini-chocolate-chips-cookies/ Ingredients 1/4 cup unsalted butter, 57 grams equivalent to 57 grams 1/4 cup tahini 1/2 cup keto friendly sweetner 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt and more for sprinkling after baking if desired A handful of chopped walnuts optional 1/2 cup keto friendly chocolate chunks I used Lindth 85 percent cocoa, or you can use keto friendly chocolate chips. And some extra keto friendly chocolate chips to put on top of the raw balls before baking.
Low Carb Tahini Chocolate Chip Cookies
Subscribe
as seen in
7
3
1
2
6
5
4
7
3
1
2
6
5
blank
4
We are on YouTube
Have you ever involved tahini in cookies? Here is a great recipe to start with with and the bonus is that it is keto friendly, sugar-free and gluten-free; the nutty taste of tahini, the good dark chocolate chunks and the final sprinkling of salt will elevate the cookies over the top. What makes these keto tahini chocolate chip cookies healthier? You will notice that they’re filling, because the almond and tahini have a natural source of fiber and healthy fats, they keep you full and pleased. They are low in carbs, so they won’t spike your blood sugar levels like regular cookies. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/low-carb-tahini-chocolate-chips-cookies/ Ingredients 1/4 cup unsalted butter, 57 grams equivalent to 57 grams 1/4 cup tahini 1/2 cup keto friendly sweetner 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt and more for sprinkling after baking if desired A handful of chopped walnuts optional 1/2 cup keto friendly chocolate chunks I used Lindth 85 percent cocoa, or you can use keto friendly chocolate chips. And some extra keto friendly chocolate chips to put on top of the raw balls before baking.
Low Carb Tahini Chocolate Chip Cookies
Inspired by the Lebanese batata harra, that has always been one of my favorite dishes, arnabeet harra is trendy know where you subsitute cauliflower for traditional starchy potatoes; Arnabit Hara (or Arnabeet Harra) features crispy cauliflower tossed in spicy, tangy and herb sauce, the name literally translates to “spicy cauliflower” in Arabic; cauliflower done correctly makes the best low carb potato substitute. This recipe is so tasty, you will be fighting over the last remaining portion! Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/arnabit-harra-spicy-cauliflower/ Ingredients 2 medium heads of caulflower both weighing 1500 kg /3.3 lb 1 small garlic head 1/2 cup olive oil divided between roasting the cauliflower florets and making the sauce 1 cup cilantro finely chopped, stems removed 1 red Habanero or chili optional Salt to taste 2 teaspoons red bell pepper paste check the one on our blog or use a ready one from the market
Arnabeet Harra/ Spicy Cauliflower, incredibly delectable
This wholesome vegetable and beef soup is an old family favorite that has stood the test of the time, a bowl of hot shorbit al khodra bil lahme could be the ultimate way to warm you up, keep you nourished and comfort you to the maximum. Every spoonful of this satisfying vegetable and beef soup boosts tender potatoes and hearty carrots and bell pepper. Aromatic with cumin powder, paprika and dried marjoram, a meal in itself this that will warm you up and deliver nurturing solace; it’s a great soup to cook — and only gets more flavorful the longer it sits. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/vegetable-and-beef-soup-shorbit-khodra-bil-lahmeh/ Ingredients 4 large carrots , peeled and diced 3 large tomatoes peeled and finely diced 2 large potatoes weighing 21 oz both, peeled and diced 4 medium onions , sliced into discs 1 lb beef tenderloin, o any tender beef cut cut into 2 inches cubes 1 teaspoon cumin powder 1 medium-sized green bell pepper diced 1 medium red bell pepper diced 2 garlic cloves chopped 2 teaspoons dried marjoram 1/4 cup olive oil 1 teaspoon salt, or to taste 5 cups water 1 beef bouillon, optional, but recommended 1/2 teaspoon cayenne pepper optional 1 teaspoon paprika
Vegetable and Beef Soup/ Shorbit Khodra/ Hadia's Lebanese Cuisine
Kousa ablama bil laban could be the ultimate comfort food that has sustained generations in Lebanon and the Levant countries; it provides deep nourishment and sense of home, the recipe embodies two of my favorite things, cooked yogurt plus zucchini or grey squash. Kousa ablama bil laban made with tender grey squash filled with cooked minced meat and simmered in yogurt, no rice involved in the filling, unlike kousa bil laban. My grandmother often made it on special occasions alongside shish barak and kibbeh bil Laban; the memories came flooding back, a recipe worth keeping alive, it is hearty enough to eat it alone but works well to serve it with Lebanese rice and vermicelli, it is long been linked to comfort food. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/kousa-ablama-bil-laban-minced-meat-stuffed-zucchini-in-yogurt/ Link to the rice and vermicelli on youtube: https://youtu.be/kcr3YW778kg?si=G55NciOMOwrdV4O- Ingredients For the yogurt 2 kgs / 4.5 lbs / 2 liters plain whole milk yogurt 6 garlic cloves crushed 3 tablespoons cornstarch diluted in 3 cups of water Salt to taste 2 teaspoons dried mint For the meat filling 750 grams / 1.6 lb minced beef or lamb 1 medium sized onion finely chopped 1/4 cup pine nuts 1/2 teaspoon freshly grated black pepper 1/4 cup sunflower oil or ghee Salt to taste 1.5 kg small gry squash/ zucchini 1 cup canola or olive oil, or ghee to fry the zucchini Garnish 3 tablespoons olive oil 1 teaspoon dried mint
Kousa Ablama Bil Laban , Ultimate Comfort Food
Lebanese-Style Mashed Potato Salad This mayonnaise-free Lebanese mashed potato salad with a garlic, dried mint, lemon juice and olive oil is a flavorsome salad or side I grew up eating, it is a simple, flavorful, nutritious and perfect for summer barbecues. It’s the ultimate easy, flexible summer side dish, and I have a feeling you are going to love every bite. Ready to cook up your new favorite approach to mashed potatoes? Let’s get started. Meantime, you are going to make a dressing to be added to the mashed potatoes, and that’s where flavor comes in. No butter and cream is involved, you are going to mix up some lemon juice and olive oil and dried mint and that’s what you are going to mash those tender potatoes with. Olive oil provides a rich, smooth fat base, lemon juice adds sharp brightness to cut through that richness, and garlic adds a deep, savory punch, but the deeper flavor notes come from dried mint. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lebanese-style-mashed-potato-salad/ 2 kg/ 4lb 8 oz Russet or Yukon Gold or any starchy variety 2 1/2 tablespoons dried mint 8 garlic cloves 1/2 cup olive oil 1/2 cup lemon juice Salt to taste
Lebanese Mashed Potato Salad, healthy Mediterranean flavors and so decadent
A ramekin of rice pudding is one of the most superbly comforting desserts on earth. Every culture has a rice pudding recipe, including Lebanon and the Levant countries, I can’t imagine anything creamier, or more subtly flavored dessert than the Lebanese rice pudding aka riz bi haleeb, give it a try and it will prove to be a stunning addition to your next dinner party. Despite its simple list of ingredients Riz Bi Haleeb needs an accurate recipe to retain the richness, creaminess and the correct consistency. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lebanese-rice-pudding/ 1.75 liters / 7 cups whole milk, 3.25 milk fat 250 ml / 1 cup heavy cream 200 grams/ 1 cup short grain rice, any of the following: Egyption rice, Arborio rice, bomba Spanish rice or sushi rice 3 cups water, to cook the rice 350 grams / 1 3/4 cups sugar 1/4 cup orange blossom water 3 tablespoons cornstarch/ corn flour Zest of 1 large lemon, optional but recommended 1/4 cup raw shelled pistachios, for garnish, optional
Lebanese Rice Pudding, Authentic Riz Bi Haleeb
Beet and Arugula Salad Sliced beets, pecans, raisins, sliced onions and baby arugula leaves drizzled with a honey balsamic vinaigrette – all the earthy goodness comes together in this lovely colorful salad! The success of any salad lies in fresh ingredients and a right dressing. And the dressing in this salad is the bomb! A reduction of balsamic vinegar, honey and extra virgin olive oil seasoned with salt and freshly grated black pepper – sweet and tangy dressing that is insanely delicious. The honey is a great addition to the vinaigrette as it adds sweetness and balances the tartness of the vinegar, plus it helps the dressing remain emulsified. This is a keeper salad, especially the dressing that will make you feel like a you're eating at a French bistro, learn it and keep it in your repertoire, it elevates any salad to the next level. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/beet-and-arugula-salad/ Ingredients 1 kg. /2 lb. 4 oz. beets scrubbed, rinsed and patted dry 3 cups baby arugula rinsed and patted dry 1 large onion thinly sliced ½ cup raisins ¾ cup pecans or walnuts toasted 1 bottle of balsamic vinegar to make the reduction of the balsamic vinegar 150 g. /5 oz. Greek feta cheese For the dressing: ½ cup extra virgin olive oil 1/3 cup a reduction of balsamic vinegar prepared earlier 2 tablespoons honey Salt to taste A dash of freshly grated black pepper
Beetroot and Arugula Salad with a phenomenal restaurant-style dressing
Lemon or passion fruit posset is a silky chilled and no bake British classic sweet that dates back to the Middle ages; no eggs, gelatine or any thickening agent is involved, just lemon, heavy cream, sugar and lemon zest, the thickeness happens through a simple reaction between acid and dairy proteins, as the pudding cools it turns into a silky, robust custard with a bright lemony relish and an exceptionally sumptuous texture, you will be amazed by the result, a pudding fit for a king. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lemon-and-passion-fruit-posset/ Ingredients 500 ml/ 2 cups heavy cream 3/4 cups granulated sugar 8 tablespoons lemon juice, or passion fruit juice 1 tablespoon zest of 1 lemon
Lemon and Passion Fruit Posset, Best Summer Pudding
Lemon or Passion Fruit Posset
Rkakat Jibneh aka cheese rolls are one of those culinary ideas too good not to be learned and made. They are light, crispy, and filled with the most delicious oozy melted cheese. Lebanese and Middle Easterns call it rkakat jibneh. The crisp, golden packages are the perfect dish to celebrate any occasion. Look no further for restaurant-quality cheese rolls that are super delectable and fun to make. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/cheese-rolls-rkakat-jibneh/ For the cheese filling: 400 grams mozzarella 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk To make the slurry: 1/3 cup flour 1/3 cup water A package of spring roll wrappers
Lebanese Cheese Rolls/ Rkakakat Jibneh/ Look no further for restaurant-quality cheese rolls
Mutabal Silik
In the Lebanese culture throwing away food is a bad omen, our ancestors created a recipe for every part of food, including the stalks of Swiss chard, they turned them into a delicious dip, known locally as mutabal silik, little known in the West but deserves a spot on, and should earn the right to be included among the favorite dips alongside hummus, baba ghanouj and muhammara. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/swiss-chard-stalk-dip-mutabal-silik/ 450 grams /1 pound Swiss chard stalks 1/2 teaspoon sugar 1 large garlic clove crushed 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 1 teaspoon salt or to taste Extra virgin olive oil
Mutabal Silik/ Swiss Chard Stalk Dip, deserves to be included among the favorite dips
Subscribe

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

Powered by Develop2000

×