Sweet Rice Vermicelli

I used to have a neighbour from Pakistan. We used to exchange dishes from our cultures. I brought her German dishes (I am originally from Germany), and she brought me various Pakistani dishes. She was the person who first introduced me to a sweet pudding-like dessert made with vermicelli rice noodles. Although my neighbour never shared her recipe with me, over the years I have created my own.

I hope you will enjoy this recipe as much as my family does.

You will need sliced almonds. This is the type I used today. The package looks cold because I keep my almonds in the freezer.

You will need 1 1/2 cups.

and 2 tablespoons of butter, margarine or equal substitute. If you use something unsalted, you may need to adjust your salt later on.

The success of this dish really is how well you roast the almonds. They should be golden, but not burnt. I use the lowest setting on my burner to ensure I don't burn the almonds. If you don't have almonds you can use pistachios or cashews instead.

You will need one package or rice vermicelli noodles. Put them in a large pot.

You will need 1 liter of Coconut Milk or alternative (unsweetened or you will have to adjust your Stevia). Put the milk in the pot with the noodles.

You will need 1 Tablespoon plus 1 teaspoon cardamom.

You will need 2 Tablespoons Vanilla.

You will also need Stevia (or alternative) to taste. You want it to be sweet, but not overwhelmingly sweet that it drowns out the other flavours. Add all of these to the pot.

You may wish to add 1/2 teaspoon cinnamon although it is not absolutely necessary. Add this to the pot.

You can also add some raisins. This is the type I used.

You will need 1/2 cup. Add them to the pot.

Add 1/2 teaspoon of salt to the pote. I like to add salt to counter the sweetness and add a bit of interest.

Now that the noodles have had a chance to soften a bit, you can cut them smaller using kitchen scissors. Note: This pot has not been heated yet.

Add the almonds to the pot. Transfer the pot to low heat. Carefully stirring so that the milk doesn't set, allow the noodles to cook and the flavours to blend. It does not take very long for the noodles to cook. Just a few minutes.

The noodles are done.

It's time to eat!
Buen Proveche!

This recipe makes enough for a small treat for 2 families (if you keep the portion sizes small). Following tradition, I gave half of what I made to my neighbours to enjoy.

Ingredients:
1 1/2 cups sliced almonds (or pistachios, or cashews)
2 Tablespoons margarine/butter/or alternative
Rice Vermicelli Noodles 170grams or 6 ounces.
1 liter of Coconut milk or alternative.
1 Tablespoon plus one teaspoon Cardamom
2 Tablespoons Vanilla
Stevia or alternative to taste
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 teaspoon salt

Equipment:
Frying pan
Large pot
measuring cups and spoons
kitchen scissors
a single burner will do just fine

Serves 8-10.

-Akiroq

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