Saturday, March 26, 2011

Rice Noodles in Sweetened Coconut Milk

This is a typical Goan Saraswat preparation. I was craving this preparation for a long time now. Traditionally this recipe is slightly cumbersome to make. Last night though, while I was wandering the supermarket, looking  for something else, a packet of Thai Rice Noodles caught my eye. My mind started working furiously.

I bought that packet and made the recipe I so craved for. While it was easy to make it this way, it doesn't match taste-wise to what my mother used to make. She would steam the rice flour balls, put the hot rice balls in a vermicelli maker and make fresh vermicelli out of them. It is not as easy as it sounds, and she loved me so much that she would make it whenever I asked her to. I love my mother.

This is an easier version of my all time favorite recipe.

  • One packet Thai rice noodles
  • 1 coconut or 3 cups coconut milk
  • 1 cup jaggery
  • 1 tsp cardamom powder
Boil the noodles as per the instructions. If the packet is super-large then cook only one third of the noodles.  In the meanwhile, grate the coconut. Blend the grated coconut in a blender with two cups water, jaggery and cardamom powder.

Sieve the coconut milk. Add the cooked rice noodles to this sweetened coconut milk and serve warm!

That's it. Sometimes the best recipes are made with only a few ingredients.

Happy Cooking!


  1. i am very impressed in your website and We are inviting you to post an article on our website visit:

  2. Thts really cool, Gauri. Now you have my taste buds craving for the original one. Me and V used to make it u know, I am sure, she still makes it, she loves to make all these traditional stuff. I used to simply love eating the steamed rice ball with some coconut oil drizzled on it. And we still make them with the old style iron vermicelli maker, which requires 2 people to work on it.I hope you knw what i am talking abt. :) sighhh, looks like tht will have to wait till this year end now!!!