Oven rice pudding (Teurgoule)

[SenateurDupont]

Since I'm a kid, I'm a fan of rice pudding. Simple desert to make, fresh and delicious.

But once I've watched a TV show about someone discovering speciality dishes in different regions of France and when she was in Normandy, they talked about this desert named Teurgoule, wich is a rice pudding cooked at very low temp for a long period of time in the oven. I decided to make it and it was scumptious.

For the Teurgoule, you'll need an oven-safe ceramic bowl.

2 litres of milk 3.25%

180 g of Arborio rice (the same one you take for risotto)

200 g of powdered sugar (you can reduce this amount as you wish)

50 g of butter

1 vanilla pod

1 tea spoon of cinamon

1 pinch of salt

-In the bowl, pour the rice, the salt, the sugar and the vanilla pod.

-In a sauce pan heat the milk with the butter. (no boil) This step is only to have a hot product that will go in the oven!

-Gently pour the milk in the bowl with the rice.

-Put in the oven at 250 F (120 C) for a period of 7 to 7h30 hours.

Your Teurgoule will make a golden brown crust. To verify if it's ready you must pick the crust with a knofe to see if the milk underneath is liquid or creamy... if it's creamy, then it's ready.

Have fun! Perfect recepie to do before going to bed!

[Hidden]

Hey SenateurDupont your Teurgoule looks amazing, we used to have baked rice pudding when I was a child it was delicious, so thanks for posting this and with the recipe.

Enjoy your pudding it would make a great breakfast too....😊

[Zest]

Hi SenateurDupont

This looks so tasty, and many thanks for sharing the recipe for how to do it. Teurgoule looks really yummy.

Zest

[zube-UK]

Ohh, aahh, stop, I think I'm going to drool with pleasure, I was already hungry from zest's banana bread and fluffy's cake.

Senateur I am cutting down on cows milk, think I will try your fabulous long cook rice pud recipe with half cows milk and half coconut milk and a pinch of nutmeg.

[SenateurDupont]

I'm sure it will be good with your substitution. However I must mention that the whole thing about this recepie is to caramelise the sugars naturally contained in the milk with the long ans slow cooking process. As you see in the picture, the light brown colors comes from that.