Vermicelli Pudding (Süýtlaş)
- 500 ml (2 cups) milk
- 150 g (1 cup) thin vermicelli, coarsely broken
- 1 tablespoon sugar
- 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.
- Add the vermicelli to the milk and stir for a few seconds. Cook until the vermicelli is soft, about 10 minutes.
- Stir in the sugar, then turn off the heat. Serve warm or cold (keep in mind that it will thicken as it cools).