3 Hours Slow Cooked Rice pudding from the 17th century

Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking The Teurgoule is a 3 hour slow cooked rice pudding from the normandy region in france dating back for the 17th century.https://goo.gl/aQksFs

We are reviving a bit of history today with that delicious french rice pudding recipe. the Teurgoule (slow cooked rice pudding ) is a very easy recipe to make and instead of being cooked in a sauce pan it is cooked in the oven in an earthenware glazed dish.

Ingredients needed for Teurgoule recipe:
1 cup of round grain rice (Arborio)
1 cup of caster sugar
6 to 8 cups of full cream milk
more milk = more creamy rice
1 teaspoon of cinamon powder
1 teaspoon of vanilla essence
or 1 fresh vanilla pod split open
1 pinch of salt

Teurgoule recipe.
200 grams of round grain rice.
1.5 to 2 litre of milk.
200 of sugar
1 teaspoon of cinnamon powder
1 teaspoon of vanilla essence or 1 vanilla pod split open

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 one and only cast iron dutch oven I use:
http://amzn.to/2k7w5K7

My favorite frying pan:
http://amzn.to/2k4wIUx

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Online food converter:
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Website for text, print friendly recipe
https://thefrenchcookingacademy.com

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Get the Cookware I am using and more:
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