Teurgoule is a cherished traditional recipe from Normandy, akin to rice pudding but with a much longer cooking time. This dish is not only simple to prepare but also yields a delightfully creamy dessert that you’re bound to love.<\/p>\n
– Serves: 6 people<\/p>\n
– 100 g Arborio rice
\n – 100 g granulated sugar
\n – 1.5 liters whole milk
\n – 1 vanilla pod<\/p>\n
– Total Time: 3 hours 10 minutes
\n– Prep Time: 10 minutes
\n– Cook Time: 3 hours<\/p>\n
1. **Preheat the Oven**<\/p>\n
Begin by preheating your oven to 300\u00b0F (about 150\u00b0C).<\/p>\n
2. **Milk and Vanilla Infusion**<\/p>\n
In a saucepan, bring the milk to a boil together with the split vanilla pod. Once boiled, remove from heat and let it cool slightly.<\/p>\n
3. **Mixing the Ingredients**<\/p>\n
In a baking dish specifically used for making teurgoule, combine the Arborio rice, sugar, and the infused milk along with the vanilla pod. Stir the mixture well.<\/p>\n
4. **Baking**<\/p>\n
Place the dish in the oven and bake for 3 to 4 hours. It’s important to stir the mixture once every hour. The teurgoule can be served warm or cold, according to your preference.<\/p>\n
This long-cooked rice pudding, known for its creamy texture and subtle sweetness, makes an excellent dessert or snack at any time of the day. Enjoy the rich flavors and comforting warmth of this traditional Norman dish!<\/p>\n\n\n