The combination of sweetened rice vermicelli, dried fruit, nuts and spices may sound a little unusual, but it makes a deliciously sticky, moist, aromatic dessert that tastes absolutely divine drizzled with cream or served with big scoops of ice cream.
Ingredients: (Serves 4)
60 g/2½ oz/5 tablespoons unsalted (sweet) butter
60 ml/4 tablespoons vegetable oil
185 g/6½ oz thin rice vermicelli, broken into 3 cm/1¼ inches lengths
1.5 ml/¼ teaspoon ground allspice
30 ml/2 tablespoons roasted cashew nuts
15 ml/1 tablespoon chopped almonds
30 ml/2 tablespoons sultanas (golden raisins)
50 g/2 oz ready-to-eat dried apricots, roughly chopped
90 g/3½ oz/½ cup caster (superfine) sugar
175 ml/6 fl oz/¾ cup warm water
15 ml/1 tablespoon rose water
Pistachio nuts, to garnish
Single (light) cream or ice cream, to serve (optional)
Method:
Put the butter and oil in a wok and place over a low heat. When the butter has melted, add the rice vermicelli and stir-fry for 3-4 minutes.
Add the allspice, cashew nuts, almonds, sultanas and apricots to the wok and stir-fry for 1-2 minutes.
Sprinkle the sugar over the vermicelli mixture, stir to combine, then add the warm water. Cover and bring to the boil. Reduce the heat and simmer very gently for 8-10 minutes until all the liquid has been absorbed and the vermicelli is tender.
Stir the rose water into the vermicelli mixture until well mixed, then ladle into individual warmed bowls, scatter over the pistachio nuts and serve with cream or ice cream, if you prefer.
[source from www.asianonlinerecipes.com]
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