Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, caramelised rice and vermicelli pudding. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Caramelised rice and vermicelli pudding is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Caramelised rice and vermicelli pudding is something that I have loved my entire life. They are fine and they look wonderful.
Vegan Vermicelli pudding or Semiyan Kheer is a pudding made with roasted vermicelli noodles. Indian, Vegan , gluten-free option, nut-free option. Seviyan Kheer, Semiyan Payasam or Vermicelli pudding are similar desserts made during festivals or winter months.
To get started with this recipe, we have to first prepare a few components. You can cook caramelised rice and vermicelli pudding using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Caramelised rice and vermicelli pudding:
- Make ready 1 litre milk
- Get 80 grams sugar
- Prepare 1 tablespoon ghee
- Make ready 2 cups rice
- Make ready 1 cup vermicelli
- Make ready 150 ml double cream
METHOD: Heat butter in a saucepan and fry the vermicelli until golden brown — be careful not to burn it. A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. Put milk, rice, and vanilla bean and seeds into a medium saucepan. It's very specific Bengali dessert made from roasted vermicelli noodles, spiced milk and cream with oodles of sugar.
Instructions to make Caramelised rice and vermicelli pudding:
- Wash the rice thoroughly and let it soak in water for about an hour. - In a pressure cooker cook the rice until 5 whistles. I make sure the amount of water is one inch above the rice.
- In a pan add ghee and sugar and let it cook until sugar is caramelised add the double cream and stir thoroughly. Add in the milk and bring it to boil. Once it's boiled add the rice and mix well and add one cup vermicelli. Let it cook on low heat for about 10 minutes.
- Keep stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice and vermicelli are tender. Transfer in serving bowl and serve hot or cold.
The Indian equivalent is seviyan, which includes toppings like pistachios and I made a straightforward one but as it is a simple pudding, you can throw in any dried topping of your choice. I didn't grow up eating rice pudding - it's a relatively new discovery for me, actually really since living in Italy. Tuscans love rice pudding in their pastries. Florentines do wonderful shortcrust pastries and caramelised puff pastry pockets, both filled with rice pudding, and in Tuscany's north in Carrara they. The rice pudding (kheer) takes the trophy.
So that’s going to wrap this up for this special food caramelised rice and vermicelli pudding recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
