1 c. Cream of Rice
7 c. water
2 tsp. caraway
1 1/2 c. powdered sugar

TOPPING:

1/4 c. crushed walnuts
1/4 c. crushed pistachio nuts
1/4 c. pine nuts
1/4 c. coconut flakes

Mix and stir all but topping and place on medium heat, stirring constantly until mix comes to a boil. Reduce to low heat and cook until slightly thickened. Pour the pudding into small dishes and garnish with nuts and coconut topping. Makes 6 servings.