Aletria (Portuguese Vermicelli Pudding)

Aletria has a special place in the Portuguese Christmas dinner table. Much like rice pudding, this vermicelli pudding is a sweet, soothingly soft and creamy treat everybody loves.

My little gift to you this Christmas is a lighter version that is also gluten and dairy free. Merry Xmas, everybody! 🙂

Aletria is made with thin pasta like vermicelli, angel hair or capellini. It has sweet aromatic fresh flavors of cinnamon and lemon. This is one of my favorite Xmas desserts and I am happy to share my sensitivities friendly version with you!

I am also very happy to announce that from now on I will also have all my recipes in Portuguese. You can find them at the end of the posts. It is a natural step after the request of several Portuguese and Brasilian readers. So here it is, guys, receitas em Português 🙂

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4 from 1 vote

Portuguese Vermicelli Pudding (Aletria)

Aletria is a traditional Portuguese vermicelli Christmas pudding. A sweet, soft and creamy dessert with cinnamon and lemon scents. Low fodmap & gluten free.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: Low Fodmap

Keyword: cinnamon, pudding

Servings: 6

Author: My Gut Feeling

Ingredients

• 5.3 oz 150 gr rice vermicelli noodles (rice capellini or rice angel hair pasta)
• 3 cups | 660ml water
• 1 1/2 cup | 330ml rice milk or lactose free milk
• 2 egg yorks
• 1/2 cup | 100 gr granulated sugar
• pinch of salt
• 1 tbsp butter
• 1 big lemon peel
• 1 cinnamon stick or 1 teaspoon ground cinnamon
• Ground cinnamon for dusting

Instructions

• Blend in the egg yorks in 1/2 cup of milk, mix well and set aside.
• In a saucepan over medium-high heat combine the rest of the milk, water, sugar, salt, butter, lemon peel and cinnamon stick and gently stir with a spatula until boiling.
• Reduce heat and let it simmer for about 5 minutes for the flavours to blend in.
• Discard the cinnamon stick and lemon peal and bring again to a boil.
• Add the vermicelli noodles and gently stir for about 10 minutes or until cooked and creamy. Please note that the mixture must be a bit thick, so you can overcook the pasta.
• Remove from heat, stir in the egg yorks mixture and combine well.
• Pour the mixture into a serving dish on low bowl and dust with cinnamon.
• Serve cold. If necessary place the aletria in the fridge to firm up.

Notes

Low FODMAP diet notes:

• 1 teaspoon ground cinnamon or 1 stick. The recipe uses 3.
• 7 oz rice milk. The recipe uses 21

You can eat 1/3 of the pudding per meal without symptoms.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!