TABELIAAUTHENTIC RECIPE
Teurgoule NormandeNormandy Cinnamon Rice Pudding
A traditional Normandy dessert made by slowly baking rice, milk, sugar and cinnamon in a deep earthenware dish at low temperature for about 5 hours. Prolonged baking forms a thick, dark brown skin above soft rice rich with milk. Few hands-on steps are needed; patiently maintaining the low temperature is the defining technique.
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Ingredients (4 servings)
- Round-grain rice, such as CarolinaTraditionally used unwashed to retain its starch.100 g
- Whole milk1200 ml
- Caster sugarProvides the pudding’s underlying sweetness.130 g
- Cinnamon sticks2 sticks
- Salt1 pinch
- Unsalted butter for the dishCoat the inside of the baking dish.10 g
Method
Butter the earthenware dish
- 1 Begin preheating the oven to 140°C.
- 2 MeanwhileWhile it heats, coat the inside of an earthenware baking dish or terrine about 22 cm in diameter with 10 g butter.
Spread the rice in the dish
- 1 Put 100 g unwashed rice directly into the dish and level it.
Ready when
The rice starch provides the thickening; retaining it without rinsing is the traditional approach.
Add the milk and sugar
- 1 Pour in 1200 ml milk, add 130 g caster sugar and 1 pinch of salt, and stir gently.
- 2 Float 2 whole cinnamon sticks on top without breaking them.
Bake slowly at low temperature
- 1 Bake in the oven at 140°C for about 5 hours.
- 2 It is ready when a thick, dark brown skin has formed and the rice has absorbed most of the milk, becoming soft and creamy.
- 3 Do not stir during baking.
Caution
Raising the oven above 140°C reduces the milk too quickly and burns the skin before the rice is cooked. Keep the temperature low.
Tips
Do not stir or break the skin while baking. Preserving the thick surface skin is part of the finished dessert.
Cool slightly and serve
- 1 Remove from the oven and allow the initial heat to subside before serving.
Ready when
Serve warm or chilled.
About this dish
Normandy, in northwestern France facing the English Channel, is a dairy region blessed with fine milk and butter. Its traditional desserts include teurgoule, in which rice and milk are baked slowly together.
The dessert is said to have begun when rice arrived in Normandy’s ports through the East India Company in the 17th century. In a dairy region with abundant milk, the luxurious method of slowly cooking rice in a large volume of milk could take root.
It was once baked in large earthenware dishes using the residual heat of bakers’ ovens, a practical way to use the warmth left after baking bread. Today it is baked in home ovens, and teurgoule in its special deep dishes is still sold at Normandy festivals and morning markets.
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