Creamy cardamom vermicelli
An original Herald recipe. Serves 4.
Ingredients
- 100 g vermicelli
- 1 tablespoon butter
- 500 ml milk, plus extra if needed
- 250 ml water
- 3 tablespoons sugar, adjusted to taste
- ¼ teaspoon ground cardamom
- 100 ml cream
Method
- Gently toast the vermicelli in butter until lightly golden.
- Add the water carefully and simmer until partly softened.
- Add milk, sugar and cardamom. Simmer gently, stirring frequently, until the strands are soft. Add a little milk if necessary.
- Stir in the cream, warm through and serve.
Contains milk and wheat; check ingredient packaging for allergens.