I have to be honest, I have never added or seen rice vermicelli in a dessert before and ignorantly thought it so odd, I made a second dessert for my dinner party, if this Afghan recipe didn’t work out. All my friends we’re hesitant and took a small amount, but after tasting, everyone went back for seconds. This Afghan dessert was delicious.
Serve this Afghan dessert with tea, dried fruits like apricots and nuts like pistachios and almonds. They complimented the dessert so very well.
- 1 litre full cream milk
- 6 tablespoons sugar
- 100 gr rice vermicelli
- 1/2 teaspoon of ground cardamom (I ground about 20 cardamom pods in a pestle and mortar)
- 75 gr almonds, skinned and chopped (or just use flaked almonds)
Break the rice vermicelli into small pieces, about 1cm in length. Add this to a saucepan along with the milk and sugar. Heat on a medium to low heat until the milk is simmering and the rice vermicelli is soft. Make sure you stir frequently.
Turn the heat down to its lowest and add the cardamom. Simmer while stirring until the mixture is the same consistency as double cream. Remove from the heat and stir in the almonds. Pour the rice vermicelli dessert into small bowls and refrigerate overnight. Serve with nuts and tea.