Karawya with a Maple Syrup Drizzle #SundayFunday

This week I am hosting the Sunday Funday writers with a focus on maple syrup. I invited them: "Maple Syrup Saturday is March 21st. Ahead of that, let's share some recipes that use maple syrup in creative ways. Think salad dressings, glazes for roasts or desserts. Anything goes! I'll even take your favorite pancake recipe."

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. As I mentioned, I am hosting this week.

The Maple Syrup Line-Up

• French Toast by Mayuri's Jikoni

• Karawya with a Maple Syrup Drizzle by Culinary Cam (you're here)

• Keto Baked Chicken Legs In Buffalo Sauce by Sneha's Recipe

• Maple Bacon Candied Walnuts by Amy's Cooking Adventures

• Maple Bourbon Smash by A Day in the Life on the Farm

• Maple Dijon Bacon Green Beans by Making Miracles

• Maple Mousse by A Messy Kitchen

• Maple Pecan Glaze for Scones by Sid's Sea Palm Cooking

• Maple Thyme Hasselback Yams by Food Lust People Love

Karawya with a Maple Syrup Drizzle

Karawya is a Levantine rice pudding that appealed to me with its few ingredients and quick preparation. It is called meghli in Lebanon. It is usually made with sugar, but I substituted in maple syrup for this event. I will definitely be making this again as it's an easy gluten-free dessert that satisfied our sweet tooth. Please note that this is not a traditional preparation...just my own interpretation of the dish.

Ingredients

Pudding

• 1/2 cup rice flour (I used Bob's Red Mill white rice flour; you do not want to use glutinous rice flour!)

• 3 Tablespoons maple syrup

• 1-1/2 teaspoons ground caraway seeds

• 1-1/2 teaspoons ground cinnamon

• 1-1/2 teaspoons ground fennel

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cardamom

• 4 cups water

Topping

• 1-1/2 cups mixed nuts and seeds (I used almonds, cashews, macadamias, hazelnuts, and pumpkin seeds)

• water

• 1/3 cup coconut flakes

• maple syrup to taste

Procedure

Topping

Place the nuts in a small bowl and cover them with water. Let stand and soften for, at least 10 minutes.

Preheat the oven to 250 degrees Fahrenheit. Spread the coconut flakes on a parchment paper-lined baking sheet. Toast for 5 to 6 minutes until some of the edges are golden brown. Remove on the pan immediately to keep them from cooking longer.

Pudding

In a large pot, whisk together the rice flour and all the spices. Pour in the water and mix in the syrup. Heat until the mixture boils. Stir until it thickens to your desired thickness. Portion the pudding into individual serving dishes.

When you are ready to serve, spoon the soaked nuts and toasted coconut flakes over the top. Drizzle with maple syrup. Serve immediately.

Other Maple Syrup Recipes

I have previously posted...

Maple-Sweetened Overnight Oats; Roasted Watermelon Radish with Maple-Kissed Tahini Sauce; and Pumpkin-Filled Flat White Pumpkin. And also...

Sweet 'N' Tangy Broccoli Salad; D's Perfected Pecan Pie; and Upside-Down Pear Gingerbread.

That's a wrap on my maple syrup offering. The group will be back next week with fries or chips recipes. Hmmm...stay tuned.