French Teurgoule is a slow baked rice pudding originated from Normandie. Baked for several hours in the oven at low temperature, Teurgoule is characterized by a sweet and creamy texture, flavored with cinnamon, underneath a brown upper crust.
- 1/2 cup (100g) Arborio rice
- 4 cups (1L) whole milk
- 1/2 cup (90g) cane sugar
- 1 teaspoon ground cinnamon
- 1 cinnamon stick
- Preheat the oven to 300°F (150°C).
- Start by adding the rice in a small terracotta deep round dish or small clay-pot that can go in the oven. Set aside.
- Pour the milk, sugar and cinnamon in a sauce pan and bring it to the boil. Once it reached the boil turn the heat off.
- Pour the warm milk over the rice, then place you dish on the bottom shelf of the oven. Leave to slow cook for 3 and 1/2 hours until a brown crust has formed on top of the rice.
- Serve warm, lukewarm or at room temperature in small bowls or straight out of the dish. Note that we usually don’t eat the brown crust, that is rather bitter in taste, but it’s really up to you depending on your own tastes.
Keywords: French Rice Pudding Teurgoule