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This pudding is in need of a name, so I would be grateful for any suggestions, or should I just stick to Oriental Rice Pudding? I was looking for a light dessert to follow the Gado Gado which I served for lunch, and remembered an Indian milky dessert called Sheer Korma. That is made with a very fine wheat vermicelli, seviyan, cooked in sweetened milk with nuts and flavoured with saffron, so I thought to make it more in tune with an Indonesian dish, and to make it vegan, to substitute the wheat vermicelli for fine rice noodles and use coconut milk instead of cows milk. I think it worked very well.

For 4 servings

80 grams rice vermicelli

160 ml can full fat coconut milk

40 grams pistachios

25 grams flaked almonds

25 grams broken pecans

75 ml agave syrup / honey

few strands saffron

For lime sherbet topping

2 tablespoons caster sugar

1 lime

Start by making the lime sherbet as you have to do this a day in advance so it can dry. This amount is more than you need for garnishing this dessert, but the sherbet keeps well for a couple of weeks in an airtight jar and is lovely on plain ice cream and fruit salad.

On a flat plate or tray sprinkle the sugar in an even layer.

Using the zester on your grater, grate the zest of the lime in an even layer over the sugar, then with your fingertips lightly mix the two together still leaving the mix spread out.

Leave in a warm dry place for several hours or overnight until dry and crunchy.

So for the rice pudding –

Soak the rice vermicelli in cold water for an hour.

Drain and cut into shortish lengths.

Put into a saucepan with the rest of the ingredients and bring slowly to a simmer.

Simmer for 5 – 10 minutes until slightly thickened. Leave to cool.

Serve at room temperature with the lime sherbet sprinkled over the top.