In a small pot (rakweh), bring a portion of the water to a boil.

Add the whole anise seeds.

Let them boil for a minute, then remove from heat and let them steep aside.

In a large pot (off the heat/while cold), combine the remaining water and the rice flour.

Add the sugar.

Stir well until the rice flour and sugar are completely dissolved to prevent clumping.

Add the caraway and cinnamon powders to the rice mixture.

Strain the prepared anise water into the main pot, discarding the seeds.

Stir everything together until the color is uniform.

Place the pot over very low heat.

Stir constantly. It is crucial to cook it slowly on low heat to allow the rice grains to expand properly without evaporating the water too quickly.

Continue cooking for about 20 minutes.

To check if it is ready, use the "finger test": Dip a spoon into the mixture and draw a line through the back of it with your finger. If the line stays clear and the mixture doesn't run, it has reached the perfect thickness.

Pour the hot mixture into small serving bowls.

Do not fill them to the very top to leave room for the toppings.

Let the pudding cool.

Toppings: Generously cover the surface with desiccated coconut.

Add the soaked walnuts, peeled almonds, pistachios, and pine nuts.