Sevian Di Kheer (Vermicelli Pudding)

Serves 6.

1 stick butter
6 oz. sevian, broken into 3inch pieces
4 cups of milk
1 pint whipping cream
1/2 cup raisins
1/2 cup sugar
4 almonds (optional) peeled and thinly sliced

Melt butter in a large heavy bottomed pot. If you use a light pot, the milk will likely burn at the bottom. Over low heat stir vermicelli into butter until it turns lightly brown. Pour in the milk and stir over medium heat until the milk boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Serve hot or chill in fridge for an hour before serving.