I had half a bag of fresh rice vermicelli left over from making the Mille Feuille a few days ago and so I decided to use them in a kind of rice pudding. Whole wheat vermicelli is used in Kheer, a popular celebratory dessert in India which is flavoured with fragrant spices such as clove and cardemom and served warm or cold. So I borrowed the idea and adapted my gluten dairy and sugar free rice pudding recipe.
It is flavoured with a vanilla pod and some grated nutmeg. And since it uses rice vermicelli (made with rice flour) and almond milk, it is dairy, gluten and sugar free.
I served mine warm, and topped with roasted pistachios, toasted slivered almonds and goji berries. Perfect!
Vermicelli and Vanilla Pudding (Dairy, Gluten and Sugar free)
- 100g rice vermicelli
- 2 tbs sweetener (I used xylitol)
- 600mls almond milk
- 1 bay leaf
- 1/4 tsp freshly grated nutmeg
- 10g butter (optional for a dairy free recipe)
- 1/2 vanilla pod, split and scraped
- In a medium sized pan, bring the milk to the boil with the vanilla pod, and nutmeg
- Add the vermicelli and the bay leaf and stir back to the boil, turn down to a gentle simmer and stir frequently until the pudding has thickened.
- Stir in the sweetener and leave to simmer for 10 more minutes
- Remove the bay leaf, stir in the butter (if using) and a splash of milk to the desired consistency if needed
- Top with chopped toasted pistachio nuts, toasted slivered almonds and a sprinkling of goji berries (or any topping of your choice)