Milk porridge with vermicelli vermicelli

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to cook milk porridge with vermicelli vermicelli? Take all the necessary ingredients.

2. STEP 2

   

   Take a saucepan or saucepan with a thick bottom so that the milk does not burn. Pour the milk into the saucepan and bring to a boil, stirring occasionally, add salt and stir. If desired, you can add sugar. You can take milk of any fat content, the main thing is that it is fresh and of high quality. You can also use homemade milk, it will taste even better.

3. STEP 3

   

   When the milk boils, add the vermicelli in a thin stream and stir immediately so that they do not stick to the bottom of the saucepan or stick together. You shouldn’t add a lot of vermicelli, as it increases in volume during cooking.

4. STEP 4

   

   Bring the milk to a boil and cook the noodles, stirring over low heat for about 7 minutes. Then turn off the stove, cover the saucepan with a lid and let the noodles cook until fully cooked under the lid for about 5 minutes.

5. STEP 5

   

   Place the finished milk porridge with noodles on plates and serve for breakfast, adding a piece of butter if desired.

Comments on the recipe

Natalia M

19.08.2023

4.8

It’s been a long time since my daughter and I cooked our favorite noodles with milk for breakfast. To begin with, I found a suitable recipe on the website called vermicelli milk porridge with vermicelli. I doubled the proportions of the products so that there was enough for two of us. I decided to dilute the milk a little with water, adding one glass of water to two glasses of milk. It turned out less greasy this way. Boiled the vermicelli in milk for 10 minutes, then removed it from the heat, covered it with a lid and left to simmer for 20 minutes. It turned out more like a soup than a porridge. Added a little sugar for taste. The breakfast was very tender, filling and tasty. By the way, I literally had half of the portion left in the pan, and after it cooled completely, the noodles finally swelled and turned into porridge) It also depends on the quality of the pasta itself, I had a cobweb made from durum wheat, it retains its shape when cooked. Therefore, with different products you can get different densities.