1½ cups broken white rice
½ cup sugar
1 tbsp. ground caraway seeds
2 tsp cinnamon powder
1 tsp ground aniseed
Toasted almonds and roughly chopped pistachios, to serve
4 tbsp. honey
Place rice, sugar, spices and 1.5 litres water in a large saucepan over low heat and stir until sugar dissolves. Increase heat to medium and cook, stirring to prevent mixture sticking, for 45 minutes or until mixture thickens and rice is tender. Add a little extra water if necessary.
Divide mixture among bowls, scatter over nuts and honey and serve warm or cold.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM