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Description

You've no doubt heard of (or even had) rice pudding, but maybe not rice noodle pudding, but that's the best way to think of this dish. Sweet pasta dishes actually have a long tradition in many cuisines, and it's certainly worth giving this version a try. After all, it's pasta, so there's that, plus lots of egg yolks, so it's super rich and custardy, with grated lemon zest adding a bright note.

Ingredients

  • 6 egg yolks
  • 200 grams sugar
  • 1 liter milk
  • 1 lemon (zested)
  • water
  • 1 pinch salt
  • 500 grams vermicelli
  • 1 tablespoon margarine
  • cinnamon (to taste)

Directions

  1. Beat egg yolks and sugar.
  2. Place egg yolk mixture, milk and lemon zest in a saucepan and mix well.
  3. Bring to boil over low heat, stirring occasionally.
  4. Heat plenty of water in a large pot and bring to a boil.
  5. Season with a pinch of salt and add vermicelli while breaking into smaller pieces with hands.
  6. Cook vermicelli according to package instructions. Drain in a colander and quickly rinse with cold water.
  7. Add vermicelli and margarine to milk mixture and cook until slightly thickened.
  8. Pour noodles into a deep dish and let cool. Garnish with cinnamon to taste.
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