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 🙂
Portuguese Vermicelli Pudding (Aletria)
- 5.3 oz 150 gr rice vermicelli noodles (rice capellini or rice angel hair pasta)
- 2 1/2 cup | 21 oz | 600 ml rice 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
- 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.
- 1 teaspoon ground cinnamon or 1 stick. The recipe uses 3.
- 7 oz rice milk. The recipe uses 21