Rice pudding with vermicelli Calories

Cook the rice until tender, then add milk and sugar and simmer while stirring. Add the fine vermicelli toward the end and cook until soft. Spoon the pudding into serving dishes and chill it to set.

Use very thin, short vermicelli, such as Turkish tel şehriye. Thicker noodles take longer to soften and can make the pudding feel less delicate; break long strands into shorter pieces before adding them.

Rice pudding with vermicelli contains fine noodles as well as rice, so each spoonful has a mix of soft grains and strands. Regular rice pudding relies on rice alone for its texture.

Yes, you can lightly toast the vermicelli before adding it. This gives rice pudding with vermicelli a faintly nutty, toasted note; leave the noodles untoasted for a more purely milky flavor.

Vermicelli gets mushy when it cooks for too long or is left simmering after it has softened. Add it near the end of cooking, check it frequently, and cool the pudding once the noodles are tender.

Yes. Cook the rice and vermicelli in the milk mixture on the stovetop first, then divide the pudding among oven-safe dishes and brown the tops. Baking it for too long can make the noodles overly soft.

Rice pudding with vermicelli is usually served chilled, when its texture has settled and thickened. You can eat it warm too, but it will be looser; let it cool first if you want a firmer pudding.

Serve rice pudding with vermicelli plain, or add a light dusting of cinnamon for warmth. A little chopped pistachio or toasted nuts can add crunch, but avoid heavy toppings that overpower its mild milk flavor.

Keep rice pudding with vermicelli covered in the refrigerator and eat it within about 2–3 days. The vermicelli continues to soften as it sits, so the texture is best soon after the pudding has chilled.