Teurgoule (Norman Cinnamon Rice Pudding) Recipe
France
Teurgoule is a cinnamon-flavoured rice pudding that is a speciality of Normandy. The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish. Teurgoule even has a brotherhood, La Confrérie Gastronomique de la Teurgoule which is based in Houlgate and presides over the annual Teurgoule cooking compet
Ingredients
- 200 g fine granulated sugar
- 175 g round-grain rice
- 1 pinch of salt
- ¼ tsp powdered cinnamon
- 2 L whole milk
Procedure
- Preheat your oven to 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.