Step 1

In a spice grinder, grind the caraway seeds to a coarse powder.

Step 2

Pour the water into a large saucepan. Whisk in the rice flour, sugar, ground caraway and cinnamon. Bring to a boil over moderate heat, whisking constantly. Reduce heat to moderately low and simmer, whisking often, until the pudding is very thick, about 1 hour and 10 minutes. Transfer to a bowl and let cool to room temperature. Cover and refrigerate overnight.

Step 3

Meanwhile, place the walnuts, almonds and pine nuts in separate small bowls and cover with water. Let stand at room temperature overnight.

Step 4

To serve, spoon the pudding into bowls and sprinkle with the nuts. Dust with confectioners' sugar and serve.