1 cup cream of rice
1 Tbsp. ground caraway seed
1 1/2 Tbsp. ground sweet anise
1 Tbsp. cinnamon
1 tsp. ginger
9 cups water
2 1/4 cups sugar
Combine cream of rice and spices in saucepan. Cover with 9
cups cold water. Stir thoroughly and cook over high heat, stirring
continuously while bringing to a boil. Reduce heat to medium and
cook for 15 minutes, stirring occasionally. Continue cooking about
30 minutes until mixture thickens. If pudding is not sweet enough,
add more sugar. Pour into custard cups. Cool, then refrigerate.
Serve cold and top with walnuts, almonds and pine nuts.
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