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Teurgoule The Vanilla Rice Pudding From Normandie

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Ingredients

Adjust Servings:
100 grams rice short grain white rice
1 pinch cinnamon season to your own taste
150 grams caster sugar
750 ml milk full cream milk
1 vanilla pod or a few drops of vanilla essence

Teurgoule The Vanilla Rice Pudding From Normandie

The Famous rice pudding from normandie

Features:
  • Dairy
  • Rice

Ingredients

Directions

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Teurgoule recipe: a rice pudding that is a specialty 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.

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Steps

1
Done

Mix the rice with the sugar and cinnamon

Ideally you want to use a small terracotta deep round dish or small clay-pot that can go in the oven. start by adding the rice, sugar and cinnamon in the pot and mix all of these ingredients together.

2
Done

Warm up and flavor the milk

Pour the milk in a sauce pan and bring it to the boil. once it reached the boil turn the heat off. slice now the vanilla pod open, scrap the vanilla bean out with a knife and put the pod and seeds in the milk. leave to infuse for ten minutes.

3
Done

Pour the warm milk over the rice and cook

discard the vanilla pod, then pour the warm milk over the rice in your dish. mix all the ingredients together well and place you dish in the oven on the bottom shelf. cook for 2.30 to 3 hours until the brown crust has formed on top of the rice (as shown on the picture).
serve warm or cold on plate or straight out of the dish.

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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