Tergoule is a rice pudding baked in a low slow oven for hours until the top becomes golden and caramelised. It can be served warm or cold, and when it cools it firms up so you can cut it into slices like a tart. Serve it with vanilla ice cream.
You’ll need an 8 inch baking dish that is about 3 inches deep to fit the large quantity of milk. The recipe doubles easily but you would need to make it in a very large deep dish.
90g pudding rice
110g caster sugar
2 teaspoons vanilla extract
1 litre full-fat milk or half milk and cream
1. Preheat the oven to 120C/235F/Gas 1/2.
2. Place the baking dish on a baking tray. Put all the ingredients except the milk into the baking dish. Place the baking tray on the oven shelf and carefully pour the milk into the dish (this stops it spilling). Push the shelf back into the oven carefully.
3. Bake the Tergoule for 3-4 hours, stirring every 30 minutes for the first hour to stop it sticking. It is ready when the top is golden (see our photograph). Remove and serve warm or leave it to cool and store it in the fridge. It can be reheated in the oven the next day or eaten cold.
– We add 110g of caster sugar because we like our tergoule to be sweet, if you don’t use 90g of caster sugar.
– When you weigh the pudding rice it will seem far too small a quantity for the milk but we can assure you that it is the correct amount – the rice cooks slowly and the milk evaporates and condenses.
– Add a 1/4 spoon of ground or fresh nutmeg or cinnamon instead of vanilla (or use both).
– You can also bake the tergoule in a hotter oven at 150C/300F/Gas 2 for 2-3 hours – check it and it’s ready when it has a golden top and the rice is soft and yielding.
Recipe copyright foodpixies.com