Vermicelli and Vanilla Pudding (Dairy, Gluten and Sugar free)

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)

Ingredients:

• 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

 

Directions:

1. In a medium sized pan, bring the milk to the boil with the vanilla pod, and nutmeg
2. 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.
3. Stir in the sweetener and leave to simmer for 10 more minutes
4. Remove the bay leaf, stir in the butter (if using) and a splash of milk to the desired consistency if needed
5. Top with chopped toasted pistachio nuts, toasted slivered almonds and a sprinkling of goji berries (or any topping of your choice)
6. Enjoy