Authentic French Teurgoule: A Creamy Rice Pudding Recipe

Ingredients

1.5 litres of full-fat milk
150 grams of short-grain rice
150 grams of granulated sugar
1 teaspoon of ground cinnamon
Grated nutmeg, to taste

Steps and instructions

Preheat your oven to 140°C (280°F).
Take a large ovenproof dish and pour in the milk.
Add the rice and sugar to the milk, stirring well to combine.
Add the cinnamon and a good grating of nutmeg, mixing well.
Place the dish in the preheated oven and bake for about 4 hours. Check periodically, and give it a stir from time to time to ensure even cooking and to prevent the rice from sticking.
The teurgoule is ready when it has a nice golden crust on top. It should still be a bit wobbly in the middle, as it will set further as it cools.
Allow to cool before serving. Teurgoule can be enjoyed warm or cold as per your preference.

Tools for making

Large ovenproof dish - A dish that can withstand high heat in the oven, such as a ceramic or glass baking dish.
Mixing spoon - A spoon or spatula for stirring and combining the ingredients.
Grater - A kitchen tool used to grate the nutmeg.
Oven thermometer - To ensure accurate temperature readings of your oven.

Recipe variations

Replace the ground cinnamon with cardamom or nutmeg for a different flavor profile.
Experiment with different types of rice such as basmati or jasmine for a unique texture.
Add raisins, dried cranberries, or chopped nuts for additional texture and flavor.
For a richer version, substitute part of the milk with heavy cream or condensed milk.
Try using brown sugar or honey instead of granulated sugar for a different sweetness.
Add a pinch of salt to enhance the flavors.
Top the teurgoule with a layer of caramelized sugar before baking for a crunchy caramel crust.
For a vegan version, use plant-based milk such as almond milk or coconut milk, and replace the dairy butter with vegan butter or coconut oil.

Recipe overview

Teurgoule is a traditional and beloved dessert from Normandy, France. This warm and comforting pudding is made with just a few simple ingredients: full-fat milk, short-grain rice, sugar, and warm spices like cinnamon and nutmeg. The magic happens when these staples are slowly baked in the oven for several hours, resulting in a dish with a creamy interior and a delightful golden crust on top. Expect a deliciously sweet and creamy rice pudding with a warming blend of spices that's perfect for any season. Whether you serve it warm straight from the oven, or chilled from the fridge, Teurgoule is sure to be a hit with both kids and adults alike. Enjoy this taste of Normandy!

Common questions

Can I use a different type of rice?
Yes, you can use a different type of short-grain rice if you prefer, but keep in mind that the texture and cooking time may vary slightly.
Is it necessary to use full-fat milk?
Using full-fat milk is recommended for the best flavor and texture. However, you can try using a lower-fat milk if desired, but the result may be slightly different.
Can I reduce the amount of sugar?
The amount of sugar can be adjusted to suit your taste. You can reduce the sugar slightly if you prefer a less sweet teurgoule.
Do I need to cover the dish while baking?
No, you do not need to cover the dish while baking. Leaving it uncovered allows the top to develop a delicious golden crust.
Can I add any additional flavors or spices?
While the traditional recipe calls for cinnamon and nutmeg, you can experiment with other spices or flavorings if you like. Just be mindful of the quantities and balance of flavors.

Serving dishes and utensils

Ovenproof dish - A large dish that can withstand high heat and is safe to use in the oven.
Serving spoons - A couple of spoons for scooping and serving the teurgoule.
Grater - For grating fresh nutmeg to sprinkle on top of the teurgoule.
Oven mitts - To handle the hot dish when removing it from the oven.
Serving plates or bowls - To serve the teurgoule to individual portions.

Origin stories

Teurgoule, a comforting and traditional rice pudding dish, is a culinary emblem of Normandy, a region in Northern France known for its dairy farms and apple orchards. This dish was supposedly born on the high seas during the 17th century. According to local lore, a ship cook concocted this simple dish using the onboard provisions of rice, sugar, and the Normandy's renowned creamy milk. The word "Teurgoule" is derived from the Norman language, roughly translating to "twist mouth", referring to the spicy kick of cinnamon and nutmeg that twists the mouth with pleasure. Today, Teurgoule is often enjoyed after long Sunday lunches, and is a star at local festivals and fairs, where competitions are held to see who can make the best pot of this beloved Norman dessert.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.