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.


  • 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)


  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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