Vermicelli Pudding
By Cookwithdena

This is a very humble and old Middle Eastern dessert. Usually made in the colder months because the ingredients are staples in our homes.

Ingredients:
• 2 cups vermicelli noodles
• 1 tablespoon butter
• 4 cups water
• 2 cups milk
• 1/2 cup sugar
• 1/2 tsp vanilla
Toppings: all are optional coconut shreds, cinnamon, chopped nuts, cream

Directions:
In a saucepan toast the vermicelli in the butter on medium heat, stirring frequently because it will burn quickly once it starts to get browned otherwise. When the vermicelli is toasted, add in the water, don’t worry it it looks like the vermicelli soaks the water up, that’s what it’s supposed to do. Let it boil on medium low for about ten minutes, then add in the milk. Stirring occasionally throughout this whole process, once it boils and the noodles are cooked through add in the vanilla and sugar. Stir and immediately pour into heat resistant serving bowls. Top as preferred, I like only cinnamon and Alf Saha! 💗Cookwithdena