Mighly

Preparation Time: 15 min, and overnight

Cooking Time: 1 hour

Servings: 15 cups

Ingredients:

·         1 ½ cup ground rice

·         2 ¼ cup sugar

·         10 ½ cup water

·         2 Tbsp. ground cinnamon

·         2Tbsp. ground caraway seeds

Preparation:                 

·         Mix together the cinnamon and the caraway and put them in a medium size frying pan over med-high heat.

·         Stir mixture with a wooden spoon till it is toasted and fragrant

·         Remove from heat.

·         Mix all the ingredients into a large pot, cover and leave at room temperature overnight

Procedure:

1.      The next day, place the pot over high heat

2.       Stir the mixture until it comes to a boil

3.      Reduce heat to med-low and continue stirring around one hour

4.      The mixture becomes thicker as you stir, the result is well worth the effort

5.      Pour mixture into individual serving bowls

6.      Let cool at room temperature

7.      Cover and refrigerate several hours

For each serving bowl, garnish with:

·         1 tsp coconut flakes

·         1 Tbsp. almonds soaked in cold water, skin removed

·         1 tsp pistachio nuts soaked in cold water, skin removed

·         1 tsp pine nuts soaked in cold water

·         1 Tbsp. walnuts, coarsely chopped or, 2 walnut halves (optional)

Serve chilled decorated with nuts and coconuts.