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Soak the almonds and walnuts in separate bowls in plenty of water overnight. If it’s too late, soak them in warm water for as long as you have time.
Add the rice flour, sugar, caraway, cinnamon, anise seeds and salt to a saucepan and whisk to mix together.
Pour in the water and whisk well until there are no lumps left.
Bring to a boil, whisking often, then continue cooking until the liquid begins to thicken.
Turn the heat to low and cook for 15 minutes more, stirring often, until the pudding has thickened a little further and looks glossy and smooth.
Divide over small bowls or glasses and leave to cool to room temperature (around 30 minutes). Then transfer to the fridge to chill for at least 1 hour. The flavour deepens as it cools.
Before serving, garnish with the nuts.