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In a large saucepan, combine sugar, rice flour, caraway, cinnamon, ground anise, and salt. Gradually whisk in water until mixture is smooth.
Cook over medium heat, whisking constantly to prevent clumping, until mixture comes to a gentle boil. Reduce heat to medium-low and cook, whisking constantly, until thickened and glossy, about 10 minutes.
Carefully pour into serving bowls or dessert glasses, smoothing the surface with the back of a spoon or a small offset spatula. Let cool close to room temperature, 45 to 60 minutes. Refrigerate until fully set, at least 4 hours or preferably up to 24 hours.
While pudding is cooling, combine walnuts, almonds, and pine nuts in a small bowl. Pour cold water over nuts to cover. Allow to soak until plump and softened, about 30 minutes.
Divide coconut evenly over chilled karawya. Top decoratively with pistachios, walnuts, almonds, and pine nuts, if using. Serve.