Teurgoule – Normandy rice pudding

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Teurgoule – Normandy rice pudding
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Sinead Allart from the Wilde Kitchen in Cookery School in France kindly gave us this recipe. She says ‘the word teurgoule comes from Norman patois – tordre la bouche – to contort or twist the mouth, and was served pipng hot on cold winter days. Traditionally baked in a bread oven (boulangerie) as it cooled down after a bread-making session, the story goes that people used to bring their teurgoule, ready for baking, to the local boulanger who would carry out the long baking process.

Serves 4-6

Ingredients

1.5 litres full-fat milk
120g pearl rice
150g sugar
2 teaspoon cinnamon

Instructions

1. Place all the ingredients in a (buttered) terrine-style dish/pie dish.

2. Mix well and place in a cool oven (about 120°C) for about 3 hours.

3. You may need to cover (with foil) at some stage if the top becomes very brown.

COOK’S NOTE
It’s delicious hot/cold.

You’ll find Sinead Allart’s cookery school at the Wilde Kitchen

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