Rice Pudding Recipe - Teurgoule


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	Rice Pudding (Teurgoule) Teurgoule, also known as Terrinée, Teurt-goule, Torgoule and Bourre-guele, is a baked rice pudding from Normandy consisting of rice cooked in (preferably raw) full cream milk, sugar and flavoured with cinnamon and perhaps a dash of vanilla. Its secret: to cook in an earthenware terrine for a long, long time and very, very slowly until the top caramelizes. History This traditional rice pudding dish originated when Norman pirates returned home from sea with cinnamon, pillaged from Spanish vessels. The strange new taste of the unsweetened cinnamon made the Normans pull a funny face, hence the name 'teurgoule' which in Norman means twist face. The peasants would mix the cinnamon in a pot with rice, raw milk and perhaps honey for sweetening and then allow the pot cook in the hearth all through the night, or placed in the oven as it cooled after baking bread. Traditionally popular at villiage festivals, Teurgoule has survived time and is still a favorite family dish in Normandy today. There is no definitive recipe and there are hundreds available for this irresistible dish. Recipe 1 Preparation time: 10 mins Cooking time: 9 hours Ingredients 2 litres raw full-cream milk 150g round rice 200g white powdered sugar 1 pinch of salt 2 teaspoons of powdered cinnamon Method Place rice in bottom of an earthenware dish of 2 litres capacity. Add powdered sugar, salt and cinnamon and whip together. Pour milk gently so that the rice remains right at the bottom of the dish. Place in a very hot oven (260°C) then lower to 110° after one hour. After 2 hours' cooking, lower the temperature further to 50° and leave to cook for a further 5-6 hours. ~Bon Appétit~ Recipe 2 A shorter cooking time and far less cinnamon. Preparation time: 10 mins Cooking time: 5 hours Ingredients 2 litres full-cream milk 175g round grain rice 200g semolina sugar 1 pinch of salt 1/4 teaspoon of powdered cinnamon Method Preheat your oven at 150°C (thermostat 2). Mix the sugar, milk, rice, salt and cinnamon in a terrine bowl. Put the mix in the oven for 5 hours while making sure no one opens the oven door. The rice must absorb approximately three-quarters of the milk and must be covered by a brown skin. Let the pudding cool down and serve at room temperature. ~Bon Appétit~ Return to Top Return from Rice Pudding to French Country Cooking Return From Rice Pudding to French Country Decor Guide Home New! Comments Have your say about what you just read! Leave me a comment in the box below.	Custom Search More Classic French Recipes... Tarte Normande A sweet crust apple tart ... Coq au Vin Famous French Chicken dish cooked in red wine... Cassoulet A hearty slow cooked French Stew... Choucroute Delicious sauerkraut (pickled cabbage) with salt pork... Ratatouille Classic French Provencal vegetable casserole...
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