Vermicelli in Coconut Milk

Instructions

1. Heat the water on medium-high heat. Once you start to see tiny bubbles forming, and the heated water starts making a noise, add the vermicelli with a pinch of salt.
2. Cover partially and cook till soft. If you cover fully, it may bubble over, so keep a close eye on the pot. Even after fully cooked, there will still be some water left in the pot. This is OK. It will help dilute the milk later.
3. Remove from heat, add milk and sugar to taste. (I use 4 tbsp full fat coconut milk diluted in 1/2 c water + 3 tsp sugar). Feel free to use whole milk or any other milk you prefer.
4. NOTE: If you are using ready-to-drink coconut milk, check the ingredient list for added sugar or commercial thickeners like guar gum, xanthan gum, gellan gum and/or carageenan. If they are listed, adjust quantity accordingly.
5. Serve hot or chilled. If refrigerating for later use, remember, the vermicelli will soak up all the milk, and will need diluting. So, if storing, do so before adding the milk.