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.
Servings: 6
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