Steps
- Whisk ½ cup of rice flour, ⅔ cup of sugar, 2 teaspoons of ground caraway, and 1 teaspoon of ground cinnamon in a saucepan. Gradually whisk in 4 cups of cold water until smooth.
- Cook over medium-high heat, stirring, for about 5 minutes, until boiling. Reduce the heat and stir for another 5 minutes, until thick enough to fall slowly from the spoon and no raw flour taste remains.
- Pour into dessert bowls. Serve warm or cool and refrigerate for 3 hours. Just before serving, top with unsweetened desiccated coconut, walnuts, almonds, pine nuts, and pistachios.