French Baked Rice Pudding (la Teurgoule)
Traditional French baked rice pudding recipe, la Teurgoule. Authentic recipe from the Normandy 'Confrérie de la Teurgoule et Fallue de Normandie'. Made with 4 ingredients, including uncooked rice, they're baked slowly to form a creamy caramel.
Equipment
- large terracotta dish (3 litre) (or Dutch oven enamel pot, no lid necessary)
Ingredients
- 2 litres (1¾ pints/ 4 cups) whole milk
- 150 g (5½ oz/ 1 cup short-grain rice
- 180 g (6oz/ ¾ cup + 1 tbsp) sugar
- 2 teaspoon ground cinnamon or a cinnamon stick
- pinch salt (fleur de sel)
Instructions
- Preheat the oven to 150°C/300°F (130°C fan/Gas 2).
- Place the rice in the dish with the sugar, cinnamon and salt. Mix together with a spoon then, very gently, pour in the milk so that the rice stays at the bottom of the dish.
- Bake for an hour, then lower the temperature to 110°C/225°F (90°C fan/gas ¼) and bake for a further 5 hours without disturbing it. It's ready when the film is dark brown and no more liquid underneath.
Notes
Serve warm or hot. Traditionally served with le Fallue from Normandy - a sort of brioche that's salty and contains thick cream.
Baking dish: Although traditionally made in a deep round terracotta pot, a large enamel Dutch oven is a suitable alternative as distributes heat evenly.
Storage: This will keep covered once cool and chilled in the fridge for up to 3 days.
Smaller batch: it's easy to halve this recipe for 4 people using a smaller ovenproof dish. Cook for 4 hours.