Teurgoule (Norman Rice Pudding)
Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish. It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours.
Long cooking creates a thick, brown caramelised crust over the teurgoule.
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.
2 liters full fat milk
150 grams rice
180 grams white caster sugar
1 pinch of salt
2 level teaspoons of cinnamon
Put the rice into an earthenware bowl with a 2 litre capacity.
Add in the caster sugar, salt and cinnamon and stir with a spatula.
Gently pour in the milk so that the rice stays at the bottom of the dish.
Put the dish in a pre-heated oven at gas mark 4 (150C) for 1 hour, then lower the heat t gas mark 3 (110C) for 4 hours.
The Teurgoule is ready when the dish is crusted over and the excess liquid has evaporated.