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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


  • 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


  • 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.


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.