ReceptnaptárTeurgoule (Norman cinnamon rice pudding)
Teurgoule is Normandy's traditional cinnamon baked rice pudding: short-grain rice, milk, sugar and cinnamon baked slowly for 5 hours. The top caramelises, the inside is creamy. Simple, cheap, but it takes patience. The low heat is the secret.
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Ingredients
Method
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- Preheat the oven to 140 °C (125 °C fan). Use a large, deep earthenware or ovenproof dish.
- Pour the milk into the dish and add the rice, sugar, salt and cinnamon. Don't stir vigorously, just fold together.
- Put it in the oven, uncovered or loosely covered, and bake for 5 hours. Do not open the oven in the meantime.
- In the first hour the rice floats on the surface of the milk, then slowly sinks. A brown, creamy crust forms on top.
- The teurgoule is done when the rice is soft, the milk has thickened, and the top is brown.
- Serve at room temperature or cold, traditionally with toasted bread or apple tart.
Source: Wikibooks Cookbook – Teurgoule (Norman Cinnamon Rice Pudding) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use short-grain rice.
- Don't stir while baking.
- Bake at low temperature.
- Good cold too.
Frequently asked questions
Faster?
It can be cooked in a pot in 40 minutes, but the baked version is creamier.
How long does it keep?
4 days in the fridge.
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