Vermicelli Pudding

Vermicelli Pudding (Süýtlaş)

Serves 2

• 500 ml (2 cups) milk
• 150 g (1 cup) thin vermicelli, coarsely broken
• 1 tablespoon sugar

1. Heat the milk in a medium saucepan over high heat. As soon as the milk begins to rise, turn the heat down to a simmer.
2. Add the vermicelli to the milk and stir for a few seconds. Cook until the vermicelli is soft, about 10 minutes.
3. Stir in the sugar, then turn off the heat. Serve warm or cold (keep in mind that it will thicken as it cools).