Sombi vermicelli

🥛 Fine vermicelli cooked in milk, lightly sweetened and scented with orange blossom water.

Ingredients

• 120 g dry fine wheat vermicelli, not precooked
• 600 ml semi-skimmed milk
• 200 ml potable water
• 30 g sugar
• 5 ml edible orange blossom water

Preparation

Weigh dry vermicelli and check composition/cooking time. Measure milk, water, sugar and orange blossom water in clean containers.

Boil 200 ml water in suitable pan, add vermicelli and cook gently about 3 minutes stirring; add spoonful water if bottom dries.

Gradually add 600 ml milk, stir and return gently to simmer without boiling over.

Cook another 8–10 minutes on low heat, stirring often to bottom until pasta tender. Follow product directions/texture, extending if needed.

Add 30 g sugar and 5 ml orange blossom water, dissolve and turn off heat. Keep fairly loose as it thickens resting.

Divide four clean bowls and rest about 10 minutes for warm service, without prolonged ambient waiting.

For cold service cool rapidly in small containers then refrigerate within two hours until cold; extra cooling is outside warm-version time.