Several grates of nutmegplus additional for garnish
Pinchof salt
1tsp.unsalted butter
2oz.rice vermicellibroken into pieces
Instructions
Place the milk, sugar, cardamom, cinnamon, nutmeg and salt in a saucepan and bring to a boil.
Reduce heat to a simmer. Cook until the mixture has reduced by about 1/3.
While the mixture is reducing, brown the vermicelli. Place the butter in a sauté pan and heat until melted.
Add the vermicelli and cook, stirring, until the strands are browned. Reserve.
When the milk is reduced, strain out the solids. Return the milk mixture to the saucepan. Heat over low heat.
Stir in the vermicelli and continue to cook, stirring from time to time until vermicelli is cooked and the milk has further reduced. The yield should be about 2 cups.
Serve warm or cold. Sprinkle with additional cinnamon and nutmeg, if desired.