Slow-baked Rice Pudding with Cinnamon
Known in French as “Teurgoule”, this slow-baked rice pudding with cinnamon is a family-style specialty from Lower Normandy. It is baked in an earthenware dish for several hours to create a thick caramelized crust on top and a soft, creamy pudding underneath. Fun fact, the name “teurgoule” means twisted mouth in Norman (the regional language from Normandy). It is a reference to the faces supposedly pulled by Normandy people tasting this dessert – not out of disgust, but astonishment, as cinnamon was once a very foreign taste. Indeed, the teurgoule…
- Prep time
- 10 min
- Cook time
- 3 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 liter of milk (2%, or higher)½ cup light brown sugar (100g)(or 90g for a less sweet dessert)
- 10 sticks of cinnamon (20g) or 1 teaspoon of cinnamon powder
- 1/3 cup arborio rice (65g)
- A pinch of salt
Instructions
- 1
Preheat your oven to 300F.
- 2
In a medium sauce pan, bring the milk, sugar and cinnamon sticks (or powder) to a simmer. Take off the stove, and remove the cinnamon sticks.
- 3
Place the rice in a deep earthenware dish and pour the milk on top. Add a pinch of salt, stir gently and place in the oven.
- 4
Bake for 3 and a half horus, until a thick crust has formed on top.
- 5
Take out of the oven and let cool down to room temperature.
- 6
- 7
- 8